Why I Love This Recipe
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.
Ingredients You'll Need
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
In a large frying pan, heat the oil over moderate heat.
Add the onion and cook, stirring occasionally, until translucent, about 5 minutes.
Add the garlic and ginger and cook, stirring, for 1 minute.
Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water.
Add the paste to the onion and cook, stirring, for 1 minute.
Add the meat to the pan and cook, stirring, for 3 minutes.
Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare.
Stir in the cilantro.