Ingredients
2 tblsps olive oil
800 g beef blade steak cut into 2cm pieces
1 onion chopped
¼ cup korma curry paste
1 can chopped tomatoes (400 g)
2 beef stock cubes
3.5 cups boiling water
1 cup basmati rice
150 g green beans chopped
1 tub greek yoghurt to serve (200 ml)
½ bunch fresh coriander leaves
Method
- Heat half the oil in a non-stick frying pan over medium to high heat. Add meat in three batches. Cook, stirring, until browned. Remove.
- Heat remaining oil in same pan. Add onion. Cook, stirring, until soft. Add paste. Cook for 1 minute. Add tomatoes. Stir in stock cubes dissolved in 2 cups boiling water with rice and beef. Transfer mixture to an ovenproof dish (14-cup capacity). Cover.
- Cook in a moderate oven (180C), stirring halfway through, for 45 minutes. Add remaining water and beans. Cover. Cook, for 15 minutes. Remove. Stand for 5 minutes.