A long-simmering curry becomes a quick one when you substitute a tender cut of beef sirloin and stir-fry it till medium-rare. Serve the curry with steamed rice or potatoes.
- 3 tablespoons cooking oil
- 1 onion, cut into thin slices
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 1/2 teaspoons ground coriander
- 1 teaspoon ground cumin
- 1/4 teaspoon dried red-pepper flakes
- 1/8 teaspoon turmeric
- 1/2 teaspoon salt
- 2 tablespoons water
- 1 1/2 pounds sirloin steak, cut into 1-inch cubes
- 3 tablespoons chopped cilantro
- 1. In a large frying pan, heat the oil over moderate heat. Add the onion and cook, stirring occasionally, until translucent, about 5 minutes. Add the garlic and ginger and cook, stirring, for 1 minute.
- 2. Meanwhile, in a small bowl, combine the coriander, cumin, red-pepper flakes, turmeric, salt, and water. Add the paste to the onion and cook, stirring, for 1 minute.
- 3. Add the meat to the pan and cook, stirring, for 3 minutes. Raise the heat to moderately high and cook to your taste, stirring, about 2 minutes longer for medium rare. Stir in the cilantro.
- Wine Recommendation: Either a shiraz from Australia or a syrah from California will provide enough flavor to stand up to this curry and contribute a black-pepper spiciness, too.
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