Beef and Pepper Masala
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 250 | g | Onions |
| 15 | g | KNORR PROFESSIONAL Pureed Herbs Ginger |
| 15 | g | KNORR PROFESSIONAL Pureed Herbs Garlic |
| 1.2 | kg | Chuck steak trimmed of fat |
| 50 | ml | Sunflower oil |
| 250 | g | Red peppers |
| 350 | g | KNORR PATAKS Tikka Masala Spice Blend Paste |
| 400 | g | Tomatoes |
| 400 | ml | Water |
| 10 | g | Coriander |
Preparation
Advanced preparation
Puree onion, garlic and ginger purees together until smooth. Prepare ingredients as above. Warm serving dishes
Method
1. In a suitable bowl mix the beef with the tikka masala paste, cover, label and refrigerate until required. Minimum of 1 hour.
2. Heat half the oil in a frying pan, lightly brown beef, place in a large cooking pot and in the same pan fry the peppers and add to the beef.
3. Fry the onion puree in remaining oil until all moisture is removed and mixture starts to colour slightly. Add the spice blend paste and cook vigorously for a further 3 - 5 minutes.
4. Add to beef, mix well and cook for a further 2 minutes, add the tomato, coconut cream and water, bring to the boil and simmer, gently for 45minutes to 1 hour or until thoroughly cooked and tender.
5. Serve in warmed dishes and garnish with chopped coriander.
Service Hint
Serve with KNORR Long Grain Rice, pappadums and Pataks naan breads and chutneys.
Handy Hint
The beef can be replaced with lamb, pork or chicken. At stage 4 this dish can transferred to a gastronom tray covered with three layers of cling film and one of foil and cooked in a steamer for the same time.
Healthy Hint
Added salt is not recommended but if used keep to a minimum . If using oil use unsaturated (olive or sunflower) and reduce the quantity used where possible. This helps to provide a nutritional balanced dish.
Guideline Daily Amounts
Each portion contains:
of an adult woman guideline daily amounts
