Beef Karahi with Capsicum and Tomatoes
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
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Ingredients
- 800 g braising beef, diced
- 1 green pepper, sliced
- 4 tomatoes, quartered
- 3 tbsp vegetable oil
- 4 garlic cloves
- 20 g fresh ginger, grated
- 1 tsp ground turmeric
- 1 tsp chilli powder
- 10 g fresh coriander
Nutrition (per serving)
- Calories
- 451 kcal
- Protein
- 42.7 g
- Carbohydrate
- 6.3 g
- of which sugars
- 3.8 g
- Fat
- 27.6 g
- of which saturates
- 7.7 g
- Fibre
- 2.5 g
- Salt
- 0.32 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Heat the vegetable oil in a karahi or heavy pan and brown the braising beef over high heat for 10 minutes.
- 2
Add the garlic cloves and fresh ginger, fry for 1 minute, then stir in the tomatoes, ground turmeric and chilli powder.
- 3
Cover and simmer over low heat for 50 minutes, stirring occasionally and topping up with a little water, until the beef is completely tender.
- 4
Uncover, turn the heat up and cook for 8 minutes, mashing the tomatoes into the sauce, until thick and glossy.
- 5
Stir in the green pepper and cook for 4 minutes until just softened but still with some bite.
- 6
Scatter with the fresh coriander and serve with naan.
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