Name: Beef vindaloo with toasted coconut and banana sambal
Prep time: 15 min
Cook time: 155 min
Total time: 170 min
Yield: 4
Ingredients: Beef vindaloo; 1 kilogram beef casserole steak (gravy beef or chuck), cut into 3cm pieces; 2 teaspoon peanut oil; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 2 teaspoon ground cardamom; 3 teaspoon chilli powder; 2 teaspoon ground turmeric; 1/2 teaspoon ground cloves; 20 gram ghee; 2 brown onions, halved, thinly sliced; 2 clove garlic, crushed; 1 tablespoon grated fresh ginger; 400 gram can diced tomatoes; 1/2 cup (140g) tomato paste; 1 cup (250ml) salt-reduced beef stock; 400 gram jap pumpkin, peeled, seeded, cut into 2cm pieces; 100 gram green beans, cut into thirds diagonally; 1/2 cup chopped coriander leaves; 3 cup steamed basmati rice (from 1 cup raw), to serve; 1/2 cup (150g) natural yoghurt, to serve; lime wedges, to serve; Toasted coconut and banana sambal; 1/3 cup (25g) moist shredded coconut; 1 ripe banana, halved lengthways, thickly sliced; 2 teaspoon lime juice; 2 tablespoon unsalted pistachio kernels, toasted, finely chopped

Ingredients

Beef vindaloo

1 kilogram beef casserole steak (gravy beef or chuck), cut into 3cm pieces

2 teaspoon peanut oil

1 tablespoon ground cumin

1 tablespoon ground coriander

2 teaspoon ground cardamom

3 teaspoon chilli powder

2 teaspoon ground turmeric

1/2 teaspoon ground cloves

20 gram ghee

2 brown onions, halved, thinly sliced

2 clove garlic, crushed

1 tablespoon grated fresh ginger

400 gram can diced tomatoes

1/2 cup (140g) tomato paste

1 cup (250ml) salt-reduced beef stock

400 gram jap pumpkin, peeled, seeded, cut into 2cm pieces

100 gram green beans, cut into thirds diagonally

1/2 cup chopped coriander leaves

3 cup steamed basmati rice (from 1 cup raw), to serve

1/2 cup (150g) natural yoghurt, to serve

lime wedges, to serve

Toasted coconut and banana sambal

1/3 cup (25g) moist shredded coconut

1 ripe banana, halved lengthways, thickly sliced

2 teaspoon lime juice

2 tablespoon unsalted pistachio kernels, toasted, finely chopped

Method

1.Combine beef, oil and spices in a glass bowl. Cover with plastic wrap; chill 30 mins to marinate.

2.Melt ghee in a saucepan on medium. Cook beef, in batches, 2-3 minutes, until browned. Transfer to a plate.

3.Add onion; cook, stirring, 3-4 minutes, until softened. Add garlic and ginger; cook, stirring, 30 seconds, until fragrant. Return beef to pan and stir.

4.Stir tomato, tomato paste and stock into mixture; bring to boil. Reduce heat to low; simmer, covered, 2 hours.

5.Add pumpkin; simmer, uncovered, 20 minutes. Add beans; simmer 5 minutes, until beef and vegetables are tender and sauce thickens slightly. Remove from heat. Stir through half of coriander; season.

6.Meanwhile, to make toasted coconut and banana sambal, heat a small frying pan on low. Add coconut; cook, stirring occasionally, 2-3 minutes, until toasted. Remove from heat and cool. Place banana and lime juice in a glass bowl. Add coconut and pistachios; toss to combine.

7.Spoon rice into serving bowls. Top with beef vindaloo. Serve with yoghurt, toasted coconut and banana sambal, lime wedges and remaining coriander.

Women's Weekly Food