1 tbsp oil
1 tbsp ginger/garlic paste
2 tbsp coriander leaves, chopped
2 tbsp curry powder
2 cup beef stock
2 tsp cornflour
4 oranges
8 oz onion, roughly chopped
450 gms boneless beef, cut into three fourth inch cubes
Salt to taste
Black pepper to taste

Method:

• Heat oil in a pan.
• Gently fry onions, ginger/garlic paste and beef cubes for five minutes, stirring occasionally, until the beef is brown.
• Add curry powder and stock to beef and mix thoroughly.
• Bring to a boil and then cover the ingredients and let them simmer for one hour.
• Grate the rind of one orange.
• Extract the juice from the orange as well as the other one.
• Peel the other two oranges, removing their pith.
• Slice between each segment and remove the flesh.
• Blend cornflour with the orange juice.
• Add orange rind to the beef along with the cornflour.
• Bring to a boil and let it simmer, stir for five minutes until the sauce thickens.
• Season to taste and stir in the orange flesh.