Beef & pumpkin curry







Cook Time

60-65 Min


  • 3 tablespoons sesame oil
  • 2 teaspoons dried chilli flakes
  • 1 teaspoon ground turmeric
  • 600g/1 1⁄4lb 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.
{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}