Beef Steak Korma Curry
- Sirloin steak 2 oz
- Vegetable oil 3 bch
- Onion 1 sm
- Minced garlic 3 clv
- Minced ginger 1 hfl
- Garam masala 1 tbs
- Turmeric 1 tbs
- Paprika 1 tsp
- Ground coriander 2 tsp
- Salt 1 tsp
- Ground cumin 1 pin
- Red bell pepper 1 med
- Water 100 ml
- Vegetable oil 2 tbs
- Lemon grass paste 1 tbs
- Ground almond 60 g
- Chicken stock 200 ml
- Greek yoghurt 100 g
- Fresh coriander 1 hfl
- Spinach 2 hfl
- Basmati rice 100 g
- Brown sugar 1 tbs
Take a large wok add in 3 tbs of vegetable oil along with the onion, minced garlic, and minced ginger. Fry until fragrant, this should take about 3 minutes on low heat.
Next, add in the combination of seasonings and fry for an additional 1 minute. This will help to intensify the aromatic flavours.
Chop the bell peppers and add them in with the onion mixture.
Add in the 100 ml of water. This will help to prevent the seasoning to burn while frying the meat.
Take another pan add in 2 tbs of vegetable oil. Slice the sirloin steak into strips. Season them with salt and add them into the pan once it's piping hot. Cook each side for about 2 minutes without stirring. This will create a nice golden crust. Once they're done set it aside.
The water added to the onion base should be reduced by now. Add in the lemongrass paste, almond ground, chicken stock, yoghurt, fresh coriander, brown sugar. Cook this on a very low heat for 30 minutes.
Once the 30 minutes is up and the sauce has thickened, add in the spinach and the steak with its juice. Cook until the steak is heated through. Serve over basmati rice. Can also be served with crispy potatoes and garlic nan bread.