Yogurt contains probiotic bacteria, the ‘good’ bacteria that are a foundation of good gut function. Turmeric contains curcumin; an anti-inflammatory phytochemical found by research to improve gut health function and improve energy balance.
The proper functioning of the gut is a vital first step on the road to absorbing the energy giving nutrients in your food and also the co-factors, such as B vitamins, that help you access that energy.
Top Tip: “Prepare this a day in advance. “This method of cooking relies on the balance of water and spice. It’s an unusual way of measuring water quantities but as pot sizes vary it’s best to follow this technique.”
serves 4 and then some
- 1kg stewing beef, chopped
- 2 medium onions, finely sliced
- 3 garlic cloves, chopped
- 3 green chillies, chopped
- 5cm fresh root ginger, sliced into matchsticks
- 1 tsp ground garam masala
- 2 tbsp medium curry powder
- 1 tsp ground coriander
- 2 tbsp whole garam masala (2 tsp cumin seeds, 1 tsp cloves, 2 tsp teaspoon whole coriander, 1 tsp whole pepper)
- 2 tbsp olive oil
- 500g natural yoghurt, fork-whipped, you can use a low fat option I prefer to use one with 10% fat – keep at room temperature to avoid the yogurt splitting
- Big scooped handful of chopped coriander
Put the beef in a large pot and mark out 5cm above the height of the beef. Remove the beef and fill the pot with salted water up to the measured point. Bring the water to the boil and add the beef. Do not brown the meat or you’ll screw the dish up.
Continue boiling on a medium heat until all the foam reaches the surface, scooping it off until the water is clear, then boil for a further 30 minutes. Throughout the process, leave the pot uncovered – you’re looking to produce an intense, reduced sauce.
Slide in the onions, garlic, chilli and ginger and cook for 30 minutes on a low heat. Gently stir. Add the ground garam masala, curry powder and ground coriander and cook for a further 30 minutes.
It takes a while but stick with it.