Passanda Curry

This recipe is from Pakistan, the passanda means a thin slice of meat and is usually beef or veal - I've used Kangaroo!

Ingredients:
500g beef fillet
Oil
2 Large onions finely chopped
1 tsp garlic paste
1 tsp ginger paste
1 large tomato, skinned and finely chopped
5-6 tsp chopped coriander leaves

Marinade:
200g Greek style yoghurt
1tsp chilli powder
1/2 tsp ground tumeric
1tsp ground black pepper
1 tsp cumin seeds
1 tsp ground coriander
salt

Method:
1) cut the beef into 5mm slices, then beat with meat mallet until even thinner. Mix together all the marinade ingredients, add the beef slices and marinade for 2-3 hours
2) Heat the oil in a saucepan, add the onions and cook until lightly browned. Stir in the garlic and ginger pastes, then immediately add the tomato. Stir for a few minutes. Add the marinated beef and all the marinade, stir for 1 min then put the lid on the pan, turn the heat to low and cook for 15-20 minutes or until the beef is tender
3) Remove the lid and stir in 4 tsp of the chopped coriander. Garnish with the rest of the coriander and serve

N.B this is good for freezing

The Easiest Curry Ever - Sri Lankan Chicken Curry

Ingredients:
Olive Oil
2 Onions finely sliced
2 Tomatoes quartered
400g diced chicken breast
2 cloves garlic
2.5 cm fresh ginger chopped (I used 1 tsp ground)
1/2 tsp ground Tumeric
1 tsp chilli powder (I'm a bit of a wuss and only used 1/2)
2 tsp ground garam masala
200ml coconut milk
salt


Method:
1) Heat the oil, add the onions and cook until golden brown, add the ginger, garlic and ground spices. Mix well for 1 minute, add the chicken. Cook over moderate heat for 5 mins
2) Pour in 300ml water and bring to the boil, cook for 10 mins
3) Reduce the heat very low, add the coconut milk, cook for 10 mins then add the tomatoes and cook for a furter 5 mins or until the chicken is thoroughly cooked