හරක් මස් කරියක් උයමු
a tbsp sunflower oil 1 large onion, thinly sliced 150 g (5½ oz) button mushrooms, sliced 400 g (14 oz) sirloin steak, trimmed of fat and cut into thin strips 1½ tsp bottled chopped root ginger in oil, drained 2 garlic cloves, crushed ½ tsp crushed dried chillies 2 tsp ground coriander ¼ tsp ground cardamom ½ tsp turmeric ¼ tsp grated nutmeg 1 can chopped tomatoes, about 400 g 1 tsp cornflour mixed with 1 tbsp water 300 g (10½ oz) plain low-fat yogurt 1 tbsp clear honey 125 g (4½ oz) young spinach leaves juice of ½ lime 2 tbsp chopped fresh coriander, plus extra leaves to garnish Cardamom rice: 340 g (12 oz) basmati rice, well rinsed 1 cinnamon stick 8 whole green cardamom pods, cracked juice of ½ lemon salt Preparation method
1. Heat the oil in a large saucepan and add the onion and mushrooms. Cook over a high heat for 2 minutes or until the onion slices begin to colour. 2. Add the beef together with the ginger, garlic, chillies, ground coriander, cardamom, turmeric and nutmeg. Cook for 2 minutes, stirring well, then add the tomatoes with their juice and the cornflour mixture. Bring to the boil, stirring. Stir in the yogurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes. 3. Meanwhile, prepare the cardamom rice. Put 450 ml (15 fl oz) cold water in a saucepan and bring to the boil. Add the rice, cinnamon stick and cardamom pods. Bring back to the boil, then cover tightly and cook for 10 minutes or until the rice is tender. Drain and return the rice to the saucepan. Stir in the lemon juice and keep covered until the curry is ready to serve. 4. Stir the spinach, lime juice and chopped coriander into the curry and allow the leaves to wilt down into the sauce. To serve, spoon the curry over the rice and garnish with fresh coriander leaves.
1. Heat the oil in a large saucepan and add the onion and mushrooms. Cook over a high heat for 2 minutes or until the onion slices begin to colour. 2. Add the beef together with the ginger, garlic, chillies, ground coriander, cardamom, turmeric and nutmeg. Cook for 2 minutes, stirring well, then add the tomatoes with their juice and the cornflour mixture. Bring to the boil, stirring. Stir in the yogurt and honey. Bring back to the boil, then reduce the heat, cover and simmer gently for 20 minutes. 3. Meanwhile, prepare the cardamom rice. Put 450 ml (15 fl oz) cold water in a saucepan and bring to the boil. Add the rice, cinnamon stick and cardamom pods. Bring back to the boil, then cover tightly and cook for 10 minutes or until the rice is tender. Drain and return the rice to the saucepan. Stir in the lemon juice and keep covered until the curry is ready to serve. 4. Stir the spinach, lime juice and chopped coriander into the curry and allow the leaves to wilt down into the sauce. To serve, spoon the curry over the rice and garnish with fresh coriander leaves.
