Sticky tamarind curry with beef
This sticky tamarind curry with beef is a real crowd pleaser. It’s worth the time it takes to cook as the tender meat melts in the mouth. This tamarind curry is easy to prepare ahead and can also be frozen.
Serves: 4 | Prep Time: 5 Minutes | Cooking Time: 2 Hours 20 Minutes
INGREDIENTS
- 1 tbsp oil
- 1.5 kg beef chuck, cut into 3cm cubes
- 3 onions, chopped
- 1tbsp grated fresh ginger
- 2 garlic cloves, sliced
- 1 green chilli, sliced, plus extra to serve
- 500 ml beef stock
- 2 tbsp light soy sauce
- 45 g brown sugar
- 2½ tbsp tamarind paste (available from Woolworths)
- 20 0g sugar snaps and mange tout
- 100 g baby leaf spinach
- Handful coriander leaves, to serve
- Black sesame seeds, to serve
METHOD
Heat the oil in a large saucepan. Fry the beef in batches to brown and seal, remove and set aside. In the same pot, add the onions, ginger, garlic and chilli and cook for 5 mins.
Return all the beef to the pan and add the stock, soy sauce, brown sugar and tamarind paste. Simmer for 2 hrs, covered, until the meat is tender.
About 40 mins before the stew is cooked, remove the lid and turn up the heat up to allow the stew to reduce.
Meanwhile, blanch the sugar snaps and mangetout for 2 mins in boiling water. Drain, and stir into the stew with the baby leaf spinach. Cook for a further 5 mins. Top with coriander and sesame seeds, and serve with rice.
FOOD TEAM TIP: Beef chuck benefits from a long, gentle cook and is full of flavour. It’s perfect for casseroles, stews and this tamarind curry.
Sticky tamarind curry with beef
Ingredients
- 1 tbsp oil
- 1.5 kg beef chuck, cut into 3cm cubes
- 3 onions, chopped
- 1tbsp grated fresh ginger
- 2 garlic cloves, sliced
- 1 green chilli, sliced, plus extra to serve
- 500 ml beef stock
- 2 tbsp light soy sauce
- 45 g brown sugar
- 2½ tbsp tamarind paste (available from Woolworths)
- 20 0g sugar snaps and mange tout
- 100 g baby leaf spinach
- Handful coriander leaves, to serve
- Black sesame seeds, to serve
Instructions
Heat the oil in a large saucepan. Fry the beef in batches to brown and seal, remove and set aside. In the same pot, add the onions, ginger, garlic and chilli and cook for 5 mins.
Return all the beef to the pan and add the stock, soy sauce, brown sugar and tamarind paste. Simmer for 2 hrs, covered, until the meat is tender.
About 40 mins before the stew is cooked, remove the lid and turn up the heat up to allow the stew to reduce.
Meanwhile, blanch the sugar snaps and mangetout for 2 mins in boiling water. Drain, and stir into the stew with the baby leaf spinach. Cook for a further 5 mins. Top with coriander and sesame seeds, and serve with rice.
ALSO SEE: Easy fish curry
Posted on Woman&Home.
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