Beef Curry
Ingredients
- 1 large onion
- 3 tbsp. olive oil
- 10 (approx.) Charlotte potatoes,
- cut into 1 cm. (½") cubes
- 2 small carrots, cut into thick rounds
- and halved if too big*
- 10 (approx.) fine beans, each
- cut into three*
- 350 gr. (12 oz.) cubed rump steak
- 2 tbsp. Schwartz medium or
- hot curry powder
- 1 cm (½") piece fresh ginger, finely grated
- 2 cloves garlic, crushed
- *Replace any of the above vegetables with
- the equivalent ones of your choice.
- 2 tsp. paprika
- 1 tsp. cayenne pepper (optional)*
- 1 tin chopped tomatoes
- 8 (approx.) mushrooms,
- halved or quartered
- 2 tsp. vegetable stock powder
- Water to just cover
- ½ red pepper, cut into
- chunky pieces
- 2 tbsp. yoghurt
- * If you want a hotter curry, add
- cayenne pepper to taste
- Preheat oven to 190°C.
Method
Cut the onion in two lengthways, then into half widthways. Slice into thick pieces. Heat the oil in a pan and fry the onions gently for 2 or 3 minutes.
Add the Charlotte potatoes, carrots and beans, stir round. Add a little water and leave, with the lid on, for about 5 minutes.
Turn up the heat and stir in the beef. Sprinkle in the curry powder and add the ginger, garlic, paprika and cayenne pepper (if using). Coat everything well with the spices. Let the meat brown, stir frying.
Add the mushrooms, chopped tomatoes, vegetable stock powder and enough water to barely cover. Simmer a few minutes then transfer into a casserole. Sprinkle over the red pepper pieces and cook in the oven for about 1 hr. at 190°C. Take out of the oven, cool slightly, then stir in 2 tbsp. yoghurt.
Serve with plain rice, cucumber yoghurt and naan or pitta bread.