Beef Curry with Orange and Yogurt Dip

Summary

Ingredients

• 225 g shallot (s), peeled, halved
• 2 cloves garlic, pressed
• Remove 450 g beef, lean (e.g. rump steak or from the hip), fat
• 1 tablespoon oil
• 3 tablespoon curry paste
• 450 ml broth, (beef broth)
• 2 tablespoon cornstarch
• 4 orange (s), untreated
• salt and pepper

For the dip:

• 0.5 ½ cucumber (s), finely diced
• 150 g natural yourt, low in fat
• salt and pepper
• 3 tablespoons mint, chopped

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Instructions

1. Cut the meat into cubes and fry with the shallots and garlic in hot fat for 5 minutes until golden brown. Add the curry paste and beef broth, bring to the boil and cook covered over a low heat for 1 hour.
2. In the meantime, for the yoghurt dip, mix cucumber cubes with yoghurt and mint and season with salt and pepper. Chill until ready to serve.
3. Squeeze out 1 orange and rub the peel off of another. Fillet the last 2. Mix the orange juice with the cornstarch, add the orange peel and add the mixture to the meat. Cook for about 4 minutes, stirring, until the sauce thickens. Season to taste with salt and pepper. Add the orange fillets.
4. Garnish the curry with coriander and serve with a yogurt dip.
5. Rice goes well with it.
6. 13g fat per serving