serves 4–6
ingredients
3 tablespoons sesame oil
2 teaspoons dried chilli flakes
1 teaspoon ground turmeric
600g/11⁄4lb sirloin steak, cut into
2.5cm/1in cubes
300ml/10fl oz beef stock
1 teaspoon soft brown sugar
450g/1lb pumpkin, peeled, seeded
and cut into 2.5cm/1in cubes
1⁄2 teaspoon salt
For the spice paste
2 large onions, chopped
4 garlic cloves, chopped
2 stalks lemon grass, tough outer
layer removed, chopped
2.5cm/1in piece of fresh root ginger,
chopped
• Put all the ingredients for the spice paste in a blender or food processor,
and work into a coarse paste.
• Heat the oil in a large flameproof casserole dish, add the spice paste
and fry over a gentle heat, stirring for about 5 minutes until softened
and aromatic. Add the chilli flakes and turmeric, and fry for a further
2 minutes.
• Add the steak to the pan, stir well to coat in the spice mixture and fry,
stirring frequently, for 5 minutes. Add the stock and sugar to the curry,
and bring to the boil. Reduce the heat, cover the pan and cook, stirring
occasionally, for 35 minutes or until the steak is tender.
• Add the pumpkin and salt to the pan, and stir gently to mix. Cover and
cook for a further 10 minutes or until the pumpkin is tender. Adjust the
seasoning to taste. Serve hot.
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