BEEF CURRY with Raita and Garlic & Coriander Naan
350gm Beef Strips (£3.50 in tesco)
2 Large Onions
1 Large Pepper
Mushrooms (as many as you want)
2 Tins Chopped Tomatoes
2 tbsp Curry Powder - I use Madras
Garlic (to taste)
250gm Natural Yoghurt
Honey (to taste)
1 tsp Mint Sauce
Glass of water
Garlic & Coriander Naan
Pack of 1 Naan Bread
Dice the onions in the oil until they are transparent then add the curry powder. The mixture will go dry very quickly so keep adding a little water and stir quickly. You do not want it to burn. (See picture)
After a couple of minutes add the beef and toss until browned, still adding small quantities of water to make sure it doesn't burn.
Add tinned tomatoes and bring up to simmer gently. (See picture)
Add the chopped mushrooms and diced peppers and leave to simmer with the lid OFF so the juice thickens. Keep checking back and give it a stir.
Once it is the right consistency - thick sauce after about an hour - add the garlic and cook for a further 10 minutes.
Just before serving grab a handful of coriander, chop up and add to the curry reserving a couple of leave to garnish.
Finely dice the cucumber and tomatoes. Drain all the juices off by placing in a colander or on some kitchen roll. If you don't the raita will be very runny.
Mix with the yoghurt, mint and honey to taste.
GARLIC & CORIANDER NAAN
Chop garlic and coriander finley and mix together.
Put the Naan under the cold water tap (both sides)
Spread the garlic and coriander mixture all over one side
Put in a pre-heated oven on a low heat (Gas mark 4) until warmed through which takes about 5 minutes. If the heat is too high the Naan will become hard)
ENJOY YOUR MEAL!