Beef curry

SERVES 4-6 PREPA­RA­TION: 10 MIN COOK­ING: 1 HR 5 MIN

Drum Food - - CONTENTS -

1kg beef chuck, cubed salt and pep­per

30ml (2T) oil

30g but­ter

1 onion, chopped

4 gar­lic cloves, chopped 2cm ginger, grated

30ml (2T) curry pow­der 2 bay leaves

1 can (400g) co­conut milk 375ml (1½c) beef stock 4 pota­toes, sliced fresh chilli and co­rian­der

to gar­nish rice, to serve

1 Sea­son the beef gen­er­ously with salt and pep­per. Heat the oil in a large heavy pot over medium-high heat. Cook the beef in batches, turn­ing oc­ca­sion­ally un­til brown all over. Trans­fer to a plate.

2 Re­duce the heat to medium. Add the but­ter, onion, gar­lic and ginger and cook, stir­ring of­ten and scrap­ing up browned bits, un­til the onion is soft.

3 Add the curry pow­der. Cook, stir­ring of­ten, un­til the in­gre­di­ents start to stick to the pot. Add the bay leaves, co­conut milk and stock. Re­turn the beef to the pot. Sea­son with salt and bring to a sim­mer. Cook par­tially cov­ered for 30 min­utes.

4 Add the pota­toes, bring to a sim­mer and cook un­cov­ered, stir­ring of­ten, for about 25 min­utes or un­til the beef and pota­toes are ten­der. Top with the chilli and co­rian­der and serve with rice.

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