Masala beef with raita
Ingredients
400g/14oz lean rump steak, fat removed, and cut into thin strips
2tbsp tikka masala curry paste (we like Patak's Tikka Masala Curry Paste, £1.44 for 283g, widely available)
2tbsp mango chutney
1 medium red onion, sliced into rings
½ cucumber
½ pack fresh mint, roughly chopped
150g pot 3% fat Greek yogurt
4-8 chapattis, depending on appetite
100g/3½oz pack baby spinach leaves
A lower-fat alternative to the Friday night curry
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Method
1 In a bowl, add beef, curry paste and mango chutney, and mix with your hands till beef is well coated. Leave to marinate for 1 hr, or overnight if time permits, covered, in fridge. In a bowl of iced water, add onion rings and leave for 30 mins to remove strong flavour, then drain well.
2 To make the raita, halve cucumber lengthways, deseed with a teaspoon, then coarsely grate. Squeeze out excess liquid with your hands, then place in a bowl. Add mint and yogurt, and season well with a pinch of sea salt and some freshly ground black pepper.
3 Heat a large, nonstick frying pan, and add a little oil. Shaking off excess marinade, add a single layer of beef strips (you may need to cook in two or more batches) and cook over a medium-high heat for 1-2 mins each side. Warm chapattis as per pack instructions, then top with beef, spinach, red onion and raita. Fold to eat, or roll into a wrap if you wish.
