Beef with Pumpkin vegetarians will love this recipe. Especially people who love vegetables.
serves 4–6
Ingredients
- 3 tablespoons sesame oil
- 2 teaspoons dried chilli flakes
- 1 teaspoon ground turmeric
- 600g/1-1⁄4lb sirloin steak, cut into 2.5cm/1in cubes
- 300ml/10fl oz beef stock
- 1 teaspoon soft brown sugar
- 450g/1lb pumpkin, peeled, seeded and cut into 2.5cm/1in cubes
- 1⁄2 teaspoon salt
- For the spice paste
- 2 large onions, chopped
- 4 garlic cloves, chopped
- 2 stalks lemongrass, tough outer layer removed, chopped
- 2.5cm/1in piece of fresh root ginger, chopped
Procedure
- Put all the ingredients for the spice paste in a blender or food processor, and work into a coarse paste.
- Heat the oil in a large flameproof casserole dish, add the spice paste and fry over a gentle heat, stirring for about 5 minutes until softened and aromatic.
- Add the chilli flakes and turmeric, and fry for a further 2 minutes.
- Add the steak to the pan, stir well to coat in the spice mixture and fry, stirring frequently, for 5 minutes.
- Add the stock and sugar to the curry, and bring to the boil.
- Reduce the heat, cover the pan and cook, stirring occasionally, for 35 minutes or until the steak is tender.
- Add the pumpkin and salt to the pan, and stir gently to mix.
- Cover and cook for a further 10 minutes or until the pumpkin is tender.
- Adjust the seasoning to taste.
- Serve hot.
0 Comments