Beef Curry with Fennel and Carrots
Rinse fennel, trim and cut into strips. Peel carrots and cut into slices. Peel onion and garlic and chop. Rinse beef, pat dry, trim fat and tendons and cut into strips.
Cook amaranth in salted boiling water for about 15 minutes. Brown beef in hot oil all on all sides, remove and keep warm. Add fennel, carrots, onion, garlic and ginger to pan and saute.
Mix coconut milk with broth and stir into curry. Cover and simmer for about 10 minutes. Season with salt, pepper and cumin and add meat again. Briefly heat, season to taste and serve with amaranth. Garnish with cilantro leaves.