Pan-Seared Strip Steak with Curried Couscous and Roast Potatoes by Steven Dolby

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Serves 3-4 people
1/2 medium yellow onion (diced)
1 Tbsp vegetable oil
5 Cloves
1 Bay leaf
5 Black peppercorns
10 Coriander seeds
Half cinnamon stick
1 Tsp cumin
2 Tsp garam masala
1 Tsp turmeric
1/2 Tsp ground cardamom
1 Tsp Chili powder
1/4 Cup water
400g Fresh tomatoes (cut into chunks & core removed)
13g Fresh ginger
1 Garlic clove
200g Couscous
Boiling water to cover
Fresh parsley
Salt & pepper (to taste)

450g Potatoes (cut in half)
1 Tbsp olive oil
1/2 Tsp salt

3 1/2 Tbsp sour cream
8-9 Large mint leaves (thinly sliced)
Salt & pepper (to taste)

Strip steak


For the Curried Couscous

Add vegetable oil to a pan.
When hot, add cloves, bay leaf, black peppercorns, coriander seeds and cinnamon.
Swirl the ingredients for a minute until the spices gives out a great aroma.
Add onions and cook until golden brown.
At this stage, remove cloves, bay leaf and cinnamon.
Add cumin, garam masala, turmeric cardamon, chilli powder and water. Cook for 5 minutes.
Next add tomatoes to a blender, followed by ginger and garlic. Blend until smooth.
Add to the pan, stir well. Cover and cook on a light simmer for 40-45 minutes. Stir occasionally.
After 45 minutes, season to taste.
Next add couscous to a bowl and pour boiling water until it covers it by 1 centimeter. Cover and let it stand for 10 minutes.
Transfer curried sauce to the couscous. Stir well, season to taste and garnish with parsley.
For the Roast Potatoes

Add potatoes to a tray, followed by a drizzle of olive oil and salt.
Place in the oven and cook for 40-45 minutes at 375 degree F/190 degree C.
For the Mint Sour Cream

Add sour cream to a bowl, followed by fresh mint, salt amd pepper.
Stir well and refrigerator.

Season the steak well with salt, followed by a drizzle olive oil.
Add to a hot pan and cook to your liking.
When cooked, leave to rest.

Serve steak with curried couscous, roast potatoes and mint sour cream.



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