Beef curry Vietnamese style



800 g beef from the shoulder, ready to cook
3 carrots
1 red bell pepper
2 ½ cm fresh ginger
2 cloves of garlic
3 onions
2 tablespoons vegetable oil
2 tablespoons red curry paste
400 ml beef broth
3 tomatoes
4 tablespoons natural yogurt
Pepper from the mill
lime juice
Coriander for garnish

Preparation steps
1. wash the meat, pat dry and cut into bite-sized pieces. Peel and finely slice the carrots. Wash the peppers, cut them in half, remove the seeds and white inner walls and cut them into thin strips. Peel and finely chop the ginger, garlic and onions.

2. In a saucepan, fry the meat in batches until hot all over, remove and set aside.

3. Sauté the onion with the garlic and ginger in the drippings, stir in the curry paste, add the meat again and pour in the stock. Simmer over medium heat for about 40 minutes.

4. In the meantime, blanch the tomatoes, rinse, skin, quarter, seed and finely chop. Add to the meat with the carrots and bell bell pepper and braise for another 20-30 minutes.

5. Then stir in the yogurt and season with salt, pepper and lime juice. Serve garnished with cilantro.