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Recipe - A Spicy Indian

INGREDIENTS

One-and-a-half teaspoons ground cumin
1 tablespoon ground coriander
2 teaspoons hot paprika
2 tablespoons vegetable oil
4 beef rumpsteaks [1kg]
Dhal
1 tablespoon vegetable oil
1 medium brown onion [150g], chopped finely
4 cloves garlic, crushed
1cm piece fresh ginger [5cm], grated
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 litre [4 cups] water
2 medium tomatoes [300g], chopped coarsely
1-and-a-half cups [300g] red lentils
quarter-of-a-cup coarsely chopped fresh coriander

METHOD

Steps

1. Make dhal.

2. Meanwhile, combine spices and oil in large bowl, add steaks; toss to coat in mix.

3. Cook steaks on heated oiled grill plate until cooked to your liking. Cover steaks; stand 5 minutes then slice thickly. Serve steak with dhal and, if desired, some lime and fresh coriander leaves.

Dhal:

Heat oil in large saucepan; cook onion, garlic and ginger, stirring, until onion softens. Add spices; cook,stirring, until, fragrant. Add the water, tomato and lentils; bring to a boil. Reduce heat; simmer, uncovered, about 30 minutes or until lentils are tender, stirring occasionally. Stir in coriander.

Tip

Be wary of this stuff. Lentils are nature's 'fart-starters'. Too much of this and you'll smell like a fermented hippy.




For more recipes, go to
Australian Women’s Weekly