Curried Steak with Green Beans
- 2 Tbsps Oil
- 2 ⅔ cups braising Steak (sliced into strips)
- 1 onion (chopped)
- 2 cloves garlic cloves (finely chopped)
- 1 tsp Cumin powder
- 1 tsp Coriander
- 1 tsp Turmeric powder
- 1 tsp ground Black pepper
- 1 tsp Chili powder
- ½ tsp Ginger powder
- 3 cloves
- 3 Cardamom (crushed)
- 1 Cauliflower (cut into florets)
- 1 cup canned, chopped tomatoes
- ⅜ cup Beef stock
- 1 cup Green beans (halved)
- lemon juice
- To garnish
Heat the oil in a large pan and quickly brown the meat on all sides. Remove from the pan and set aside.
Add the onion and garlic to the pan and cook over a low heat for a few minutes, until softened.
Add the spices and stir well. Add the cauliflower and stir until coated with the spices.
Add the beef, tomatoes and stock to the pan and bring to a boil. Cover, reduce the heat and simmer for 25 minutes. If the curry is too thick, add more stock.
Add the green beans and simmer for 10-15 minutes until the vegetables and meat are tender.
Remove the whole cloves and cardamom pods and season to taste with salt and a little lemon juice.
Serve garnished with coriander.