CURRIED BEEF WITH VEGETABLES
Ingredients:
- 150g Lean beef (veal, lamb leg, kangaroo, goat, camel)
- 1 teaspoon extra virgin olive oil (7g)
- ¼ inch ginger root, peeled and diced
- 1 cloves garlic, minced
- 50g onions, peeled and diced
- 20g celery, chopped
- 1 teaspoon curry powder, or to taste
- 1 teaspoon coriander powder
- ½ teaspoon mix-spice powder
- ¼ teaspoon ground turmeric
- 100g carrots, peeled and sliced
- 100g beans peeled and sliced
- 100ml water
- Salt and pepper to taste
Method:
- Cut the meat in to cubes and place the meat into a pan with enough water to cover. Bring to a boil, reduce heat and simmer for 30 minutes.
- Meanwhile, heat the olive oil in a deep pot over medium-high heat. Stir in the ginger, garlic, onions, and celery, and cook until vegetables soften, about 5 minutes. Mix in the curry powder, coriander powder, mix-spice powder, turmeric, and toss to evenly coat the onion mixture. Cook about 5 minutes more, and stir in the carrots, beans. Stir in the beef and toss to evenly blend the spices. Season with salt and pepper.
- Cook for approximately 10 minutes till the vegetables are tender.
Nutrition Facts:
- Calories: 352.4Cal
- Protein: 37g
- Carbs: 24.5g
- Fat: 12.5g
