Pea and Beef Kerala

Name: Pea and Beef Kerala
Cuisine: Indian
Ingredients: Oil for deep frying; 200g frozen peas; 1 potato, peeled and cut into small cubes; 500g rump steak, thinly sliced; 2 onions, peeled and cut into rings; 2 cloves garlic, peeled and crushed; 1 tbsp finely chopped red chilli; 2 tbsp tomato paste; ½ tbsp soy sauce; 3 tomatoes, peeled and chopped; 75ml good beef stock; 2 lemons, juiced; Sea salt and freshly ground black pepper; Handful of coriander to garnish

Over a year ago 3,353 views

Indian Main Course

Ingredients

Oil for deep frying
200g frozen peas
1 potato, peeled and cut into small cubes
500g rump steak, thinly sliced
2 onions, peeled and cut into rings
2 cloves garlic, peeled and crushed
1 tbsp finely chopped red chilli
2 tbsp tomato paste
½ tbsp soy sauce
3 tomatoes, peeled and chopped
75ml good beef stock
2 lemons, juiced
Sea salt and freshly ground black pepper
Handful of coriander to garnish

Accompaniment

Description

TV Chef Rachel Green loves the versatility of frozen peas, they require no forward planning and can be used in a variety of dishes.

Method

1
Heat the oil in a heavy based saucepan, one third full. Deep fry the potato cubes until golden brown. Drain on kitchen paper. Place the steak in a bowl. Add the garlic, black pepper, ginger, chilli and a little finely diced coriander and toss well. Heat the oil and fry the beef in small batches at a high heat, keeping the beef warm. Reduce the heat and fry the onion until soft and golden. Remove from the pan and keep with the beef.

Put the stock, tomato paste, soy sauce, chilli powder and lemon juice in a pan and reduce slightly. Add the fried onion, tomatoes and peas. Stir well and cook for one to two minutes. Add the beef and the potatoes. Toss well until heated through and garnish with coriander leaves.

Serve with naan bread and mango chutney.

www.peas.org