While cooking, turn on the exhaust fan or open a window to dissipate the aromas of this intricately spiced dish. Yogurt adds a lovely creamy tang.
- Portion size 4 servings
- Credits : Canadian Living Magazine: April 2011
Ingredients
Method
In food processor, purée together hot peppers, chopped cilantro, garlic, onion and ginger until paste.In wok, heat oil over medium heat; stir-fry pepper paste and curry powder, drizzling in 6 tbsp water, 1 tbsp at a time, as paste begins to stick to pan, until no water remains, about 4 minutes.
Add beef; stir-fry over high heat until seared, about 2 minutes. Add tomatoes, yogurt and salt; stir-fry until tomatoes are softened, about 2 minutes. Stir in lemon juice and garam masala; cook for 30 seconds. Garnish with cilantro sprigs.
Nutritional facts Per serving: about
- Sodium 658 mg
- Protein 27 g
- Calories 369.0
- Total fat 25 g
- Potassium 704 mg
- Cholesterol 60 mg
- Saturated fat 8 g
- Total carbohydrate 10 g
%RDI
- Iron 29.0
- Folate 12.0
- Calcium 7.0
- Vitamin A 8.0
- Vitamin C 25.0
