Beef curry

Ingredients for 2 servings:

• 2 m.-large onion(s), red
• 2 garlic cloves, fresh
• 20 g ginger root, weighed unpeeled
• 400 g beef fillet(s)
• 2 tbsp garam masala
• 2 tbsp Madras curry powder, mild
• 1 tbsp raw cane sugar
• 1 tbsp coriander seeds, crushed
• 1 chili pepper(s) (bird-eye), more if desired
• ½ tsp cumin powder
• 100 g tomato paste
• 400 ml tomatoes from the can, chopped
• 300 g fresh leaf spinach
• 2 tbsp natural yogurt
• 3 tbsp sesame oil
• 3 tbsp fresh parsley, chopped
• Salt and pepper from the mill
• 250 g basmati rice
• 1 tbsp turmeric powder

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 45 minutes

Peel and finely dice the onions. Peel and finely chop the garlic cloves. Peel and finely grate or finely chop the ginger. Trim the beef, if necessary, and cut into thin strips. Wash the spinach, spin dry, and trim. Heat 2 tablespoons of sesame oil in a large pan and fry the onion, garlic, and ginger. After a few minutes, add the beef strips and fry until crispy. Add the garam masala, curry powder, sugar, coriander seeds, chili peppers, and cumin and fry briefly. Add the tomato paste and canned tomatoes to the meat and simmer for a few minutes over low heat. Do not overcook, or the beef will take on a rubbery texture. Simmer briefly to keep everything tender. Bring a pot of salted water to a boil. Sprinkle in the turmeric powder and cook the rice in the gently simmering water for about 10 minutes, until tender. Then drain off any excess cooking water. Briefly fry the trimmed spinach in a separate pan with a tablespoon of sesame oil until wilted. Season with salt and stir in the yogurt. Season the beef curry with salt and pepper. Remove the chilies. Add the chopped parsley and spinach to the beef curry and gently fold in. Serve the curry on plates with rice.