I tried this dish just over a week ago for the first time. I got in from Australian Women’s Weekly “Sensational Stir-fries” I was soooooo impressed by the taste of the mixture of the spices in my mouth. The tartiness of the ginger mixed with the sweetness of the honey, WOW! I liked so much so that I tried it the other day on chicken, FAIL! It dint work the same. So I guess I’ll be sticking to beef. The original recipe says you should use lamb so I guess that would work well but I do not have access to that here in the bundus. I also used ground cumin instead of seeds. The recipe also asks to use thyme and celery which I did not have so I instead used coriander instead of the thyme and did not replace the celery. HAPPY COOKING!

Serves 4


  • 500gm beef/lamb fillets
  • 1/3 cup plain yogurt
  • 2 cloves garlic, crushed
  • 1 tablespoon grated fresh ginger
  • 2 tablespoons of honey(I used more)
  • 1 teaspoon turmeric
  • 2 teaspoons cumin seeds ( I used ground cumin)
  • 1 tablespoon vegetable oil
  • 1 large red pepper, thinly sliced
  • 1 large onion, sliced
  • 3 teaspoons fresh coriander


    1. Mix meat, yogurt, garlic, ginger, honey, turmeric, and cumin in a container. Cover the container in cling wrap and place in the fridge for at least 20 mins and up to 24 hrs.
    2. Cook rice according to instructions on the pack.
    3. Meanwhile, Heat half the oil in a wok
    4. Add the pepper, onion and coriander. Stir-fry. Remove
    5. heat the remaining oil in the wok
    6. Add the meat mixture and stir fry till the meat is tender
    7. Serve over the vegetable mixture with rice