- 3 tablespoons cooking oil
- 1 onion, cut into thin slices
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger
- 2 ½ teaspoons ground coriander
- 1 teaspoon ground cumin
- ¼ teaspoon dried red-pepper flakes
- ⅛ teaspoon turmeric
- ½ teaspoon salt
- 2 tablespoons water
- 1 ½ lbs. 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.
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.