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

Print Recipe Pin Recipe

Instructions

1. Cut beef into cubes. Heat oil in a large pan over medium-high heat. Fry beef with shallots and garlic for 5 minutes until golden brown.
2. Add curry paste and beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 1 hour.
3. While curry simmers, squeeze juice from 1 orange. Peel another orange and fillet the remaining 2 oranges.
4. Mix orange juice with cornstarch, then add the orange peel.
5. Pour the orange juice mixture into the curry and stir. Cook over medium heat for 4 minutes, stirring constantly, until the sauce thickens.
6. Add the orange fillets to the curry. Season with salt and pepper to taste. Serve hot.