Tamarind is the key ingredient in this curry. Used in Southern Indian dishes it adds a deep slightly sour tang that combined with the traditional spices, garlic, ginger and chilli is worth buying a small pot of paste to do the recipe. It keep for ages in the fridge so won’t go to waste. Serves two at 400 calories per each large portion.
- 400g stewing beef steak, lowest fat possible, cubed
- 2 tsp rape seed oil
- 1 red onion, finely chopped
- 3 cm ginger, peeled and grated
- 2 cloves garlic, crushed
- 1 tbs tamarind paste
- 2 tbs tomato paste
- 1 can chopped tomatoes
- 1 red chilli, deseeded and finely chopped
- 1 tsp sugar
- 1 tbs red wine vinegar
- 100g kale, shredded
- 250ml beef stock
- 1 green pepper, deseeded and cut in to strips
- 2 tsp coriander powder
- 2 tsp cumin powder
- 2 tsp turmeric powder
What to do
- Heat the oil in a good solid saucepan and gently fry the onion, garlic and ginger for a few minutes.
- Add the dried spices and combine with the onion mixture cooking for 3 or 4 minutes.
- Add the beef and get the meat well coated with the spices as it browns.
- Now add the chilli along with tomato and tamarind pastes. Stir and cook for another minute before adding the sugar, vinegar, tinned tomatoes and stock.
- Simmer on a low heat for 1 hour making sure it has thickens as it cooks.
- Check seasoning and add the peppers.
- Cook for 10 minutes then add the kale and let it finish off for 5 more minutes before serving.