Preparation: 20 minutes Cooking: 45 - 60 minutes
Serves 6
Ingredients
1 kg rump
steak
3 large potatoes, peeled & chopped into 2 inch cubes
2 medium
onions thinly sliced
2 tablespoon olive oil
¼ teaspoon turmeric
½ teaspoon paprika powder
2 ½ teaspoon coriander powder
1 ½ teaspoon garam masala
1 ½ tablespoon ginger paste
1 ½ tablespoon garlic paste
3 tablespoon tomato paste
1 large
dollop full fat yoghurt
1 cup
vegetable or beef stock
3-4 whole
green chillies
1 bunch
fresh coriander chopped
1 teaspoon salt (to
taste)Method
- Marinate meat in turmeric, paprika, coriander powder, garlic & ginger paste. Cover & place in fridge.
- Par boil the potatoes, drain and shallow fry in one tablespoon hot olive oil. Sear potatoes on all sides till brown. Turn out on paper towel to drain excess oil.
- Put rest of the olive oil in a pan and heat. Add onions and cook till brown. 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. 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.
- Serve hot with rice or naan bread & a yoghurt condiment.
Notes
- Use braising steak when you intend to cook this curry very slowly.
- Always put salt right at the end or after the meat is cooked - check flavour first and then season to taste.
- 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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