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Curried Cauliflower And Beef With Noodles

vegetables, beef - other, curry

1 pound boneless chuck blade steak, trimmed; cut in 1/2-inch cubes
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1/4 cup fresh lemon juice
1/4 cup peanut or vegetable oil
2 onions; thinly sliced
2 cloves garlic; thinly sliced
1 2-inch piece fresh gingerroot; peeled and thinly sliced
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
pinch crushed dried chilies
2/3 cup plain yogurt
1 cup water
1 small cauliflower; cut in florets
1/4 cup raisins
1 pound vermicelli noodles
1 tablespoon chopped fresh coriander (optional)

In bowl, sprinkle beef with salt, pepper and lemon juice; stir well. Cover and let stand for 1 hour at room temperature or up to 6 hours in refrigerator. In large saucepan, heat 1 tablespoon of the oil over medium heat. With slotted spoon, transfer beef to pan; set juices aside. Fry beef, in batches, until browned all over remove from pan and set aside. In same pan, heat 1 tablespoon of the oil and fry onions and garlic just until softened. Stir in ginger, cumin, coriander, turmeric and chilies reduce heat. to medium-low and cook for 2 minutes. Stir in yogurt and cook for 4 minutes longer. Add water, browned beef and reserved juices; bring to boil. Reduce heat and simmer, covered, for 15 minutes. Add cauliflower and raisins; cook, covered, for 15 to 20 minutes longer or until beef is tender. (Recipe can be prepared ahead to this point, cooled, covered and refrigerated for 1 day. Do not - Freeze. Gently reheat before continuing with recipe.) Meanwhile, in large pot of boiling salted water, cook vermicelli according to package directions or just until al dente (tender but firm) drain well. In skillet, heat remaining oil over high heat and stir- fry vermicelli for 5 minutes; transfer to serving dish. Spoon beef- cauliflower mixture over vermicelli and garnish with fresh coriander (if using).

Contributor: Canadian Living's Wintertime Cooking - March, 1986

Yield: about 6 serving

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