Beef curry
Try the twist with my Aromatic beef curry! Perfect choice going into winter now. Instead of adding the potatoes to the curry, grate them and pat dry with kitchen paper. Fry in heated oil in a small saucepan until light brown. Lastly sprinkle fried potato over the curry to serve a funky, different curry!
Serves 4 – 6
30 ml (2 Tbsp) cooking oil
1 kg beef goulash cubes
2 onions, peeled and chopped
3 cloves garlic, peeled and crushed
8 ml (1½ tsp) finely chopped root ginger
5 ml (1 tsp) ground turmeric
10 ml (2 tsp) ground cumin
8 ml (1½ tsp) chilli powder or 5 ml (1 tsp) peri-peri
10 ml (2 tsp) ground masala
about 500 ml (2 cups) hot beef stock
salt and freshly ground black pepper to taste
2 large potatoes, peeled and quartered
1. Heat the oil in a heavy-based saucepan and brown the beef until golden. Sauté the onions, garlic and ginger until soft. Add the spices and fry for a further 2 minutes, stirring constantly.
2. Stir in the stock and seasoning, and bring to the boil. Cover, then reduce heat and simmer for about 1½ hours or until the meat is tender.
3. Add the potatoes and simmer for a further 20 minutes. Add fresh thyme or any other herbs of choice.
Tip
If the curry is too strong for your taste, add plain yoghurt – this will also give the curry a creamier taste.