Beef Curry
CATEGORIES
INGREDIENTS
  • Servings: 4
  • 3 tablespoons cooking oil
  • 1 onion, cut into thin slices
  • 3 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 2 1/2 teaspoons ground coriander
  • 1 teaspoon ground cumin
  • 1/4 teaspoon dried red-pepper flakes
  • 1/8 teaspoon turmeric
  • 1/2 teaspoon salt
  • 2 tablespoons water
  • 1 1/2 pounds sirloin steak, cut into 1-inch cubes
  • 3 tablespoons chopped cilantro
DIRECTIONS
  1. In a large frying pan, heat the oil over moderate heat.
  2. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
  3. Add the garlic and ginger and cook, stirring, for 1 minute.
  4. Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water.
  5. Add the paste to the onion and cook, stirring, for 1 minute.
  6. Add the meat to the pan and cook, stirring, for 3 minutes.
  7. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare.
  8. Stir in the cilantro.
RECIPE BACKSTORY
Recipe source: Food & Wine magazine Wine Recommendation: Either a shiraz from Australia or a syrah from California will provide enough flavor to stand up to this curry and contribute a black-pepper spiciness, too.