Spicy Beef Curry
with almond flaked pilau
This fiery curry is for all the heat lovers out there. Try it if you dare! Fragrant pilau rice and fresh coriander provide a balancing element with added crunch from lightly toasted almonds.
Ingredients
250 grams
Beef Strips
1 sachet(s)
Rogan Josh Curry Paste
(Contains Mustard)
1 sachet(s)
Red Wine Vinegar
(Contains Sulphites)
1 unit(s)
Onion
150 grams
Rice
1 sachet(s)
Harissa Paste
1 pack(s)
Chopped Tomato with Onion & Garlic
1 unit(s)
Carrot
5 grams
Coriander
1 sachet(s)
Ground Turmeric
15 grams
Almonds
(Contains Almonds May be present Sesame, Cereals containing gluten, Peanut)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Utensils
Instructions
- Add 300ml water (double for 4p) and turmeric to a pot over medium-high heat.
- Bring to the boil then add the rice.
- Once boiling, lower the heat to medium and cover with the lid.
- Cook for 10 mins, then remove the pot from the heat.
- Keep covered for another 10 mins or until ready to serve (the rice will continue to cook in its own steam).
- Halve, peel and chop the onion into small pieces.
- Trim the carrot, then quarter lengthways (no need to peel). Chop widthways into small pieces.
- Roughly chop the coriander (stalks and all).
- Place a large pan over medium heat (no oil).
- Once hot, add the almonds and dry-fry, stirring regularly, until lightly toasted, 3-4 mins. Remove from the pan and set aside.
TIP: Watch them like a hawk as they can burn easily.
- Place a large pan over high heat with a drizzle of oil.
- Once hot, fry the beef strips until browned, shifting as they colour, 2-3 mins. Season with salt and pepper.
- Once seared, remove from the pan and set aside. IMPORTANT: Wash hands and equipment after handling raw meat. Meat is safe to eat when the outside is browned.
TIP: You don't want to overcrowd the pan—cook in batches if necessary!
- Return the pan to high heat with a drizzle of oil.
- Fry the onion and carrot until softened, stirring occasionally, 5-6 mins. Season with salt and pepper.
- Lower heat to medium-high. Stir in the chopped tomatoes, vinegar and ½ tsp sugar (double for 4p).
- Cover and simmer for 8-10 mins. IMPORTANT: Meat is safe to eat when the outside is browned.
- Stir in the beef, rogan josh paste, harissa paste and a knob of butter.
- Season to taste with salt, pepper and sugar.
- Loosen the curry with a splash of water if you feel it's too thick.
- Fluff up the rice with a fork.
- Divide the pilau and curry between plates.
- Top with chopped coriander and toasted almonds.
