|15 min||1 h 30 min||2|
|2 tbsp||Coriander, ground|
|1 tsp||Turmeric, powder|
|1/2 tsp||Black pepper|
|1 tsp||Chili powder (optional)|
|2 clove(s)||Garlic (crushed)|
|2 tsp minced||Ginger root|
|2 1/2 tbsp||Lemon juice|
|2 tbsp||Extra virgin olive oil|
|227 gm||Beef, chuck, blade, lean (cut into big cubes)|
|2 tbsp||Tomato paste, canned (optional)|
|1 cup||Bone broth, Organic (beef)|
1. Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
2. Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
3. Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 15 minutes, or until beef is tender.
4. Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with cauliflower “rice” and coconut raita. Top with mint leaves.
Serve with sautéed vegetables OR cauliflower rice (see Meal Garden recipes)
Serve 2, use remaining for leftovers, or freeze.