Chilli beef with rice, yoghurt, coriander and lemon

Viva 27/10/2011

Amanda Laird

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Serves 6

1½ kg	Beef steaks, (sliced)
¼ cup	Plain flour
1	Salt
2 tbsp	Vegetable oil
1 tbsp	Peanut oil
3 tsp	Cumin seeds
3 cloves	Garlic, (finely sliced)
1	Onion, (finely sliced)
1	Red capsicum, (deseeded and finely diced)
1 tbsp	Brown sugar
1 tbsp	Smoked paprika
1 cup	Beef stock
1 cup	Beef stock
½ cup	Vegetable stock
½ cup	Red wine
1 tbsp	Chilli sauce, (kaitaia Fire, Hot Samoan Boys or tabasco)
2	Red banana chillies
1 can	Chopped tomatoes
1 to serve	Rice
1 to serve	Yoghurt
1 to serve	Spring onion, (sliced)
1 to serve	Coriander
1 to serve	Lemon, (wedges)

Toss the sliced beef with the flour then season.
Heat the vegetable and peanut oil together in a large saucepan. Add the beef and brown. Remove then add the cumin seeds, garlic, onion and capsicum.
Cook together until soft then return the beef to the mix. Add the brown sugar, paprika, both stocks, wine and chilli sauce.
Finely slice the banana chillies and add with the tomatoes. Cover and simmer for 4 hours, stirring occasionally and add water if necessary to prevent sticking.
Serve the chilli beef with rice, yoghurt, spring onions, coriander and wedges of lemon to squeeze over.