Granny’s Cook book.

Beef Korma

The McLeod River Post - - Front Page -

June McInnes

The McLeod River Post

With colder days rolling in I turn to my crock pot, he’s al­ways there, wait­ing pa­tiently. Ready to sim­mer an­other de­li­cious meal through the day, cook­ing it thor­oughly un­til ev­ery­one’s ready for a hot wel­com­ing, hearty meal. It takes the min­i­mum amount of prep time and no fuss cook time. What more could I ask for?

To­day is beef Korma, a tasty not too hot beef curry, easy to make and re­ally good served with bas­mati rice. It could also be a fil­ing in a stuffed potato or with naan bread, even in a sand­wich with some fresh spinach when it’s cold. In this recipe I’m cook­ing for four peo­ple with good ap­petites, but you could cook less if you wanted to.

Beef Korma

1lb cubed beef steak

1 cup of peas

1 tin of con­densed tomato soup

2 ta­ble­spoons or more of dried onion

1 -2 ta­ble­spoons of curry paste or 1 ta­ble­spoon of dried curry pow­der 1 tea­spoon of gar­lic pow­der

2 ta­ble­spoons of ketchup

1 can of co­conut milk

1 dessert spoon of sugar

1 shot glass full of beef bouil­lon Method

Put all of the above in­gre­di­ents into your crock pot, de­cide how long you want to cook it for, ei­ther high for four-six hours or low for 8-10. Give it a stir. That’s it, walk away and for­get about it till your al­lot­ted time. With your rice. You could use the rice that suits you, whether it be boil in the bag or minute rice or boil in the stove in a saucepan, it’s your choice.

My fam­ily loves curry, some­times I throw in a few raisins and a chopped ap­ple to vary the taste, and if I have an un­ex­pected guest, I add a few frozen mixed veg­eta­bles and it stretches the meal fur­ther. Nor­mally I would use freshly chopped onions and fry them off to a golden brown and put them in the pot, how­ever I didn’t have any left, so I went with store cup­board dried ones in­stead, just as tasty.

Don’t worry if you over spice your curry, add some sugar and it will take some of the hate out of it. At the end of cook­ing if the curry is too funny, I will thicken it with some corn­starch and wa­ter about a ta­ble­spoon of corn­starch to two ta­ble­spoons of wa­ter, mix it up and stir it into your hot curry and it should thicken it. If you add too much corn­starch add more wa­ter or you’ll be able to slice your curry as it will be so thick. It’s a bal­anc­ing act.

That was a very easy meal to pre­pare and cook, no has­sle, just cook your rice and your fin­ished. En­joy!

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