Meat and Potato Curry
Ingredients
- 500 g beef chuck or lamb shoulder
- 400 g potatoes
- 2 medium onions
- 3 garlic cloves
- 15 g fresh ginger
- 2 tbsp curry powder
- 1 tsp ground cumin
- 1 tsp ground coriander
- 0.5 tsp turmeric
- 400 ml coconut milk
- 250 ml beef stock
- 2 tbsp tomato puree
- 2 tbsp vegetable oil
- 1 tsp salt
- 0.5 tsp black pepper
- 10 g fresh coriander
Method
Method
- Cut the meat into 3 cm cubes and the potatoes into similar sized chunks.
- Peel and finely chop the onions, garlic, and ginger.
- Heat the oil in a large heavy bottomed pan or casserole over medium high heat.
- Add the onions and cook for 5 minutes until softened and golden.
- Stir in the garlic and ginger and cook for 1 minute until fragrant.
- Add the curry powder, cumin, coriander, and turmeric, stirring constantly for 30 seconds.
- Add the meat pieces and brown them on all sides, approximately 5 minutes.
- Stir in the tomato puree and cook for 1 minute.
- Pour in the coconut milk and beef stock, then add the salt and pepper.
- Bring the mixture to a simmer, then reduce the heat to low, cover partially, and cook for 45 minutes.
- Add the potatoes and stir well, then continue cooking for a further 30 to 40 minutes until both meat and potatoes are tender.
- Taste and adjust the seasoning as needed.
- Serve garnished with fresh coriander leaves with rice or flatbread.