INGREDIENTS
- For the rice:
- – Basmati rice 250 g.
- – Lemon grass.
- – Water 500 cc.
- – Salt and pepper.
- For the curry:
- – Onion 2 models.
- – Morrón each colours 1 every.
- – Carrot 2 models.
- – Chopped garlic to style.
- – Pope 1 unit.
- – Candy potato 1 unit.
- – Perita tomato 3 pcs.
- – Contemporary ginger to style.
- – Contemporary inexperienced chili to style.
- – Spices:
(Cumin, turmeric, fenugreek, bay leaf, coriander, black pepper,
- cardamom, dill seeds, floor chili, mustard grains).
- – Coconut milk 200 cc.
- – Tomato puree.
- – Contemporary cilantro.
- – Sizzling or water c/n.
- For the salad:
- – Yogurt neutro 100 g.
- – Crimson onion 1 unit.
- – Tomate 2 unid.
- – Mustard sprouts.
- – Cilantro.
- – Lime juice.
BEEF CURRY with salad
PROCEDURE:
1. To prepare dinner the rice, add the lemon grass and season with salt and pepper, prepare dinner for about 15/18 minutes.
2. Minimize all of the greens into roughly 1×1 squares.
3. Place just a little oil in a saucepan and add the onion, spices, ginger, garlic, prepare dinner for a couple of minutes till golden and add the remainder of the greens till golden, take away and put aside.
4. Minimize the meat into 2×2 cubes, marinate with garlic and ginger, brown within the saucepan and add the greens, add the tomato sauce and just a little broth or water, prepare dinner till the meat is tender, season with salt and pepper.
5. Lastly, we add the coconut milk and end with the leaves.
cilantro.
6. For the salad, reduce the greens into julienne strips and blend in a bowl with the yogurt, lemon juice and sprouts.
