Preparation time is 15minutes
Cook time is 2hours
Total time is 2hours 15minutes
Serve is for 4 people
Estimated cost per serve is 5.6 dollar
Difficulty level: 3 out of 4
13 Ingredients
Number of servings
4
- 5tablespoons fat-free natural yoghurt
- 5tablespoons Madras curry powder
- 625grams lean beef fillet, cubed
- 2tablespoons groundnut oil
- 1 onion, thinly sliced
- 3 cloves garlic, crushed
- 1teaspoons fresh root ginger, peeled and finely grated
- 3/4 potatoes, peeled and cut into 2.5 cm chunks
- 400grams can chopped tomatoes
- 1 1/2 cup beef stock
- 1/4teaspoons garam masala
- 1 pinch salt
- 1 leaves coriander, chopped (to garnish)
Nutrition per serving
1810kJ / 432Cal
1810 Kilojoules or 432 Calories
21% of daily energy intake*
Protein
38.2grams
Fat
23.0grams
Carbs
17.8grams
Sugars
7.7grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 3
Mix the yoghurt with the curry powder in a large non-metallic bowl. Add the meat, toss to combine, season to taste and marinate in the refrigerator for 24 hours.
Step 2 of 3
Heat the oil in a large nonstick wok or frying pan with a lid over a medium heat. Add the onion and stir-fry for 4-5 minutes until soft. Add the garlic and ginger, and stir-fry for a further 30 seconds.
Step 3 of 3
Reduce the heat to low and add the marinated meat. Stir-fry for 10-15 minutes. Add the potatoes, tomatoes and stock and bring to the boil. Reduce the heat to very low (using a heat diffuser if possible), cover the pan tightly and simmer gently for 1 ½-2 hours, stirring occasionally, until the meat is meltingly tender. Check the seasoning and adjust if necessary. Serve garnished with chopped coriander.
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