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BEEF & POTATO CURRY
1 kg stewing steak (chuck/round), diced
1 tablespoons vegetable oil
1 large onion
3 cloves garlic, crushed
2 teaspoons ginger, grated
2 teaspoons mustard seeds
2 tablespoons curry powder
1 tspn Garam Masala
1 red chilli - as hot as you like - I like mild ones, chopped finely, seeds removed
1 400gm can diced tomatoes
2 tablespoons white sugar
2 teaspoons salt
6 curry leaves (I used bay leaves)
1 cup of water or stock
2 tablespoons of white vinegar
4 large potatoes, peeled and diced into largish chunks
Quantity of Basmati rice, cooked and kept hot
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Heat oil in a large pan or stove top casserole until very hot. Add mustard seeds and stir until they begin to pop (be careful, they fly everywhere). Add the onion and sautee until tender. Add ginger and garlic and cook off for 2 minutes, stirring to prevent sticking.
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I bought an Sunbeam Rice Perfect 5 electric rice cooker like this one but I got mine for $17.00! It cooked the basmati rice perfectly in about 18 minutes - and then it keeps it warm until you need it. I hope you'll try this curry in the coming winter months - there is no reason why you couldn't do it in a slow cooker for a weekday dinner or weekender for that matter.
Enjoy,
Joolz
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