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Curried Beef

beef - other, curry

1 pound stewing beef
4 teaspoons oil
2 medium onions; chopped
2 cloves garlic; minced
1 tablespoon gingerroot; minced
1 tablespoon hot curry paste (Patak's Vindaloo)
1/2 teaspoon ground coriander
1/2 teaspoon ground cumin
1/4 teaspoon cinnamon
1 can (19 oz) tomatoes
1 tablespoon lemon juice
2 teaspoons dried mint
1 hot green chili pepper; sliced
1 can (19 oz) chick peas; rinsed and drained
2 tablespoons fresh coriander; finely chopped

Trim any fat from beef; cut into 1-inch cubes. In Dutch oven, heat 1 tablespoon oil over medium-high heat. Brown beef, in batches if necessary; transfer to plate and set aside. In same pot, heat remaining oil over low heat; cook onions, garlic, ginger, curry paste, ground coriander, cumin and cinnamon, stirring, for 6 minutes or until onions are tender. Add tomatoes, breaking up with spoon. Stir in beef, lemon juice, mint and green chili; bring to boil. Reduce heat and simmer gently for 30 minutes. Stir in chick-peas; simmer, covered and stirring occasionally , for 30 minutes or until beef is tender. If desired, uncover and simmer until sauce is thickened. Sprinkle with fresh coriander. Total fat: 60 g

Contributor: Canadian Living Magazine (January, 1997)

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