Beef ragout with oranges and curry

Ingredients for 4 servings:

• 500 g lean beef (goulash meat, fillet or roast)
• 400 ml bouillon (beef bouillon or instant broth)
• 3 orange(s), untreated
• 2 shallots or
• 1 onion(s), red
• 2 cloves garlic
• 3 tbsp curry paste, red or curry powder
• ½ cucumber(s)
• 1 cup of natural yogurt
• olive oil
• salt and pepper
• Cayenne pepper
• Paprika powder, sweet
• some mint
• ½ bunch coriander leaves or
• Parsley, flat, possibly

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 1 hour 10 minutes; Total time approx. 1 hour 40 minutes

Remove the meat from the refrigerator 2 hours before preparation to allow it to come to room temperature. Peel and dice the garlic and shallots. Cut the meat into strips. Heat the oil in a pan and brown the meat. Add the shallots and garlic and fry briefly. Then add the curry paste and deglaze with the beef stock. Cover and simmer over low heat for about 1 hour, stirring occasionally. Grate the zest of one orange (if using a treated orange, brush the orange under hot water), peel it, and squeeze out the juice. Peel the remaining oranges, removing as much of the white pith as possible. Use a sharp knife to cut out the fillets between the membranes and set aside. For the cucumber raita, peel half a cucumber and finely dice it. Add it to the yogurt and season with salt, pepper, and some freshly chopped mint. Add the orange juice to the beef ragout and season with the spices. Then briefly add the orange segments (they should only be warmed; if they simmer for too long, they’ll fall apart) and serve. If you like, you can also add freshly chopped coriander or flat-leaf parsley. Serve the ragout with the cucumber raita and enjoy! Basmati rice or another fragrant rice dish goes well with it; potatoes are also fine, or simply baguette.