Malaysian beef curry

• Ingredients
• Nutrition

•  2 tablespoons ground coriander
•  1 tablespoon ground cumin
•  1 teaspoon turmeric
•  1/2 teaspoon freshly ground black pepper
•  1 teaspoon chilli powder (optional)
•  2 garlic cloves, crushed
•  2 teaspoons grated ginger
•  2 1/2 tablespoons lemon juice
•  2 tablespoons olive oil
•  1kg chuck steak, cut into 2.5cm cubes
•  2 tablespoons tomato paste
•  1 cup Campbell's Real Stock Beef
•  Steamed SunRice Basmati Rice, to serve
•  Raita (see notes), to serve
•  Coriander, mint and sliced red chilli, (optional) to serve

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• Method
• Notes

1. Step 1
   Combine coriander, cumin, turmeric, pepper, chilli, garlic, ginger and lemon juice in a bowl to form a paste. Set aside.
2. Step 2
   Heat 1 tablespoon of oil in a large saucepan over high heat. Add half the beef. Cook, stirring, for 2 to 3 minutes, or until browned. Transfer to a bowl. Repeat with remaining oil and beef.
3. Step 3
   Reduce heat to medium. Add spice paste. Cook for 1 minute. Return beef to saucepan. Cook, stirring, for 1 minute, or until meat is coated with paste. Add tomato paste and stock. Bring to the boil. Reduce heat to low. Cover. Cook for 1 hour 45 minutes, or until beef is tender.
4. Step 4
   Remove lid. Cook, uncovered, for a further 15 minutes, or until sauce has reduced and thickened slightly. Serve with rice and raita. Top with mint , coriander and fresh chilli (optional).
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