Slow cooked beef curry

Irish Examiner - Weekend - - Food -

I love a good curry and think they are the per­fect an­swer to the win­ter weather we have been hav­ing re­cently. I of­ten cook a big batch of this curry on the week­end and then en­joy the left­overs mid­week when time is tight. If you want to stock up your freezer, make a dou­ble batch of this de­li­cious curry. Prep time: 15 min­utes Cook time: 2 ½ hours Serves: 4 2 tbs rape­seed oil 800g beef pieces, you can get these from your butcher 2 onions, thinly sliced 4 gar­lic cloves, minced 2-inch piece of gin­ger, grated 3 tbs tomato paste 500g baby pota­toes 1L pas­sata ½ tsp cayenne pep­per 2 tsp garam masala 1 tsp cin­na­mon 2 tsp turmeric 2 tsp cumin 2 tsp salt 500ml wa­ter To serve: 200g nat­u­ral yo­ghurt Small bunch of fresh mint, roughly chopped Hand­ful of flaked al­monds, lightly toasted. Heat the oil in a large saucepan, add the beef and cook un­til lightly browned.

Add the onion and fry un­til it starts to brown.

Add the gar­lic and gin­ger and fry for a fur­ther 2-3 min­utes.

Add the tomato paste, pas­sata and spices to the pot, along with the wa­ter.

Bring to the boil then turn down the heat and sim­mer on a low heat for 2 hours.

Add the pota­toes and cook for an­other 30 min­utes.

Once cooked, trans­fer to warmed serv­ing bowls and top with the mint, yo­ghurt and al­monds. Al­ter­na­tively, al­low to cool fully then store in an air­tight con­tainer in the fr i d g e .


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