Tamarind Beef

Name: Tamarind Beef
Yield: Serves 4
Ingredients: 2 tablespoons vegetable oil; 1 kg (2 lb 4 oz) chuck steak, cut into cubes; 2 red onions, sliced; 3 garlic cloves, finely chopped; 1 tablespoon julienned ginger; 2 teaspoons ground coriander; 2 teaspoons ground cumin; ½ teaspoon ground fenugreek; ½ teaspoon chilli powder; ½ teaspoon ground cloves; 1 cinnamon stick; 125 g (4½ oz/½ cup) tamarind purée; 6 fresh curry leaves; 250 ml (9 fl oz/1 cup) coconut cream; 100 g (3½ oz) green beans, halved; coriander (cilantro) leaves, to garnish; coriander (cilantro) leaves, to garnish; coriander (cilantro) leaves, to garnish

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Cook's Book of Everything

By Lulu Grimes

Published 2009

About

Ingredients

2 tablespoons vegetable oil
1 kg (2 lb 4

Main course
Spicy
Gluten-free

Method

Heat a non-stick wok over high heat, add the oil and swirl to coat. Add the beef in batches and cook over high heat for 2–3 minutes, or until browned. Remove from the wok.
Add the onion and cook over medium heat for 2–3 minutes until softened, then add the garlic and ginger and cook for 2 minutes. Add the coriander, cumin, fenugreek, chilli powder