Beef, Pumpkin and Peppery Curry Recipes

Ingredients :

5 tbsp vegetable oil

1 red pepper, cored, deseeded and cut into chunks

1 green pepper, cored deseeded and cut into chunks

2 onions, sliced

1 tsp turmeric

2 tbsp coriander seeds, lightly crushed

2 tsp caster sugar

750g (1.5 lb) lean stewing steak, cut into small chunks

3 garlic cloves, sliced

15g (1/2 oz) fresh root ginger, peeled and chopped

1 red chili, deseeded and chopped

400g (13 oz) can chopped tomatoes

500ml (17 fl oz) beef stock or chicken stock

1kg (2 lb) pumpkin, deseeded

salt

To serve -

creme fraiche

Heat the oil in a large heavy-based saucepan. Add the peppers and fry for 4-5 minutes until they start to color. Lift out with a slotted spoon and set aside. Add the onions, turmeric, coriander, sugar and beef and cook gently for 5 minutes, or until lightly colored.

Add the garlic, ginger and chili to the pan and cook for 2 minutes, stirring. Add the tomatoes and stock and bring slowly to the boil. Reduce the heat, cover the pan and simmer very gently for 1 hour until the beef is tender.

Meanwhile, cut away the skin from the pumpkin and cut the flesh into chunks. Add to the pan with the red and green peppers. Cook gently for 20 minutes until the pumpkin is very soft. Season with salt if necessary and serve with creme fraiche.

Serves 5-6

This is a dish that can be prepared in advance, kept in the refrigerator and then reheated when you are ready to eat.

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