Beef curry with orange and yogurt dip

Ingredients for 4 servings:

• 225 g shallot(s), peeled, halved
• 2 clove(s) garlic, squeezed
• 450 g lean beef (e.g. rump steak or rump steak), remove fat
• 1 tbsp oil
• 3 tbsp curry paste
• 450 ml broth (beef broth)
• 2 tbsp cornstarch
• 4 orange(s), untreated
• salt and pepper
• ½ cucumber(s), finely diced
• 150 g natural yogurt, low-fat
• salt and pepper
• 3 tbsp mint, chopped

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Low-fat

Dice the meat and fry with the shallots and garlic in hot fat for 5 minutes until golden brown on all sides. Add the curry paste and beef broth, bring to a boil, and simmer covered over low heat for 1 hour. Meanwhile, for the yogurt dip, mix the cucumber cubes with the yogurt and mint and season with salt and pepper. Refrigerate until ready to serve. Juice 1 orange and zest another. Fillet the remaining 2. Mix the orange juice with the cornstarch, add the orange zest, and add the mixture to the meat. Cook for about 4 minutes, stirring, until the sauce thickens. Season with salt and pepper. Add the orange segments. Garnish the curry with coriander and serve with the yogurt dip. Serve with rice. 13g fat per serving.