Curried Gazelle with Spiced Rice

Ingredients

• 500g (1.1 lb) lean beef or lamb, cut into bite-sized pieces 500g (1.1 lb) lean beef or lamb, cut into bite-sized pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons ground cumin 2 teaspoons ground cumin
• 2 teaspoons ground coriander 2 teaspoons ground coriander
• 1 teaspoon ground turmeric 1 teaspoon ground turmeric
• 1 teaspoon paprika 1 teaspoon paprika
• 1 teaspoon chili powder (adjust to taste) 1 teaspoon chili powder (adjust to taste)
• 400ml (1 2/3 cups) coconut milk 400ml (1 2/3 cups) coconut milk
• 2 tomatoes, diced 2 tomatoes, diced
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish
• For the spiced rice: For the spiced rice:
• 1 cup basmati rice 1 cup basmati rice
• 2 cups water 2 cups water
• 1 cinnamon stick 1 cinnamon stick
• 4 cardamom pods 4 cardamom pods
• 4 cloves 4 cloves
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 22g, 12g
• Carbohydrates (total, sugars): 15g, 3g
• Protein: 32g
• Fiber: 3g
• Salt: 1.5g

Preparation

1. 1.
   Heat the vegetable oil in a large pot over medium heat. Add the chopped onion and sauté until golden brown.
2. 2.
   Add the minced garlic and grated ginger to the pot and cook for another minute until fragrant.
3. 3.
   In a small bowl, combine the ground cumin, coriander, turmeric, paprika, and chili powder. Mix well.
4. 4.
   Add the spice mixture to the pot and cook for a minute, stirring constantly to coat the onions, garlic, and ginger.
5. 5.
   Add the bite-sized pieces of beef or lamb to the pot and cook until browned on all sides.
6. 6.
   Pour in the coconut milk and diced tomatoes. Stir well to combine.
7. 7.
   Reduce the heat to low, cover the pot, and simmer for about 1 hour or until the meat is tender and the flavors have melded together.
8. 8.
   While the meat is simmering, prepare the spiced rice. Rinse the basmati rice under cold water until the water runs clear.
9. 9.
   In a separate pot, bring the water to a boil. Add the rinsed rice, cinnamon stick, cardamom pods, cloves, and salt. Stir well.
10. 10.
    Reduce the heat to low, cover the pot, and simmer for about 15-20 minutes or until the rice is cooked and fluffy.
11. 11.
    Once the meat is tender, season with salt to taste.
12. 12.
    Serve the Curried Gazelle over a bed of spiced rice. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef or lamb — For the best results, choose lean cuts of meat and trim any excess fat before cutting into bite-sized pieces.
• Coconut milk — Shake the can of coconut milk well before using to ensure the creamy part is well mixed with the liquid.
• Fresh cilantro — Use fresh cilantro leaves for garnish to add a burst of freshness to the dish.

Tips & Tricks

• If you prefer a spicier curry, increase the amount of chili powder or add a chopped chili pepper.
• For a milder flavor, reduce the amount of chili powder or omit it altogether.
• Marinating the meat in the spice mixture overnight will enhance the flavors even more.
• Serve the Curried Gazelle with a side of naan bread or pita for a complete meal.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Curried Gazelle with spiced rice on a large platter, garnished with fresh cilantro. Accompany it with warm naan bread or pita for a satisfying and complete meal.

Presentation advice

To enhance the presentation, sprinkle some additional ground spices, such as paprika or turmeric, over the dish before serving. This will add a pop of color and make the dish even more visually appealing.