A tasty treat today - beef and potato curry!
Preparation: 20 minutes
Cooking: 45 minutes
Serves: 6 - 8
Ingredients
1 kg rump
steak
½ kg
potatoes, peeled & chopped into 2 inch cubes
2 medium
onions thinly sliced
2 tbsp
olive oil
¼ turmeric
½ tsp
paprika powder
2 ½ tsp
coriander powder
1 ½ tsp
garam masala
1 ½ tbsp
ginger paste
1 ½ tbsp
garlic paste
3 tbsp
tomato paste
1 large
dollop full fat yoghurt
1 cup
vegetable or beef stock
3-4 whole
green chillies
1 bunch
fresh coriander chopped
Up to 1½ tsp salt (to
taste)
Preparation
- Marinate meat in turmeric,
paprika, coriander powder, garlic & ginger paste. Cover & place in
fridge.
- Par boil the potatoes, drain
and fry in hot oil. Sear potatoes on all sides till brown. Turn out on
paper towel to drain excess oil.
- Put olive oil in a pan and
heat. Add onions and fry till they
are browned. Add marinated beef and
stir in high heat to sear all sides.
- Add any left over marinade,
potatoes & stock. Put chillies in & reduce temperature, cover &
simmer for about 20-25 minutes.
- Add tomato paste, yoghurt &
salt (taste seasoning and add salt as required). Stir well & sprinkle fresh coriander on top. Cover once more & simmer for another
15-20 minutes till oil comes to the surface of the pan.
Extras:
- Use braising steak when you
intend to cook this curry very slowly.
- If you want a spicier version
use chilli powder instead of paprika and add chopped green chilli as part
of marinade.
- Onions can be chopped instead
of sliced if you want a smoother finish to the curry.
- If you don’t have ginger &
garlic paste handy you can get away with using powder however I feel it
does not add the freshness you get when you make the paste on the day!
- I usually use stock granules as
it does the same job.
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