Sticky tamarind curry with beef – Food & Home Magazine

Ingredients

• 1 tbsp oil
• 1.5 kg beef chuck, cut into 3cm cubes
• 3 onions, chopped
• 1tbsp grated fresh ginger
• 2 garlic cloves, sliced
• 1 green chilli, sliced, plus extra to serve
• 500 ml beef stock
• 2 tbsp light soy sauce
• 45 g brown sugar
• 2½ tbsp tamarind paste (available from Woolworths)
• 20 0g sugar snaps and mange tout
• 100 g baby leaf spinach
• Handful coriander leaves, to serve
• Black sesame seeds, to serve