In a pestle and mortar, crush the garlic and ginger and then add the coriander powder, cumin powder, mustard seeds, black pepper, chilli powder, turmeric, salt and vinegar and combine to make a thick paste.
Fry the paste for about 1 minute to release the flavours.
Add the onion and fry for about 5 minutes.
Add the beef and fry for a further 5 minutes.
Add the tomato purée and beef stock and simmer gently for about 1 hour to 1 hour and a half until the curry has thickened.
Serve with rice.
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|Serving Size: 1 Serving (276g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 71 (29%)|
|Amt Per Serving||% DV|
|Total Fat 7.9g||11 %|
|Saturated Fat 2.7g||13 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 70.7mg||22 %|
|Sodium 172.4mg||6 %|
|Potassium 792.6mg||21 %|
|Total Carbohydrate 12g||4 %|
|Dietary Fiber 2.8g||11 %|
|Sugars, other 9.3g|
|Protein 33.3g||48 %|
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Calories per serving: 246
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