Beef Curry Recipes

Ingredients :

500 lean beef (topside, round, bolar blade)

ground black pepper

2 tsp oil, optional

1 large onion peeled and chopped

2 potatoes scrubbed and chopped

1/2 cup skinned and chopped pumpkin

1/2 cup peeled and chopped sweet potato (yam)

2 zucchini cut into chunks

1 tsp dried coriander

1 tsp dried cumin

1/2 tsp dried cardamom

2 tsp mustard seeds

1/2-1 tsp dried ground chilies

2 tsp finely chopped or minced fresh ginger

2 tsp finely chopped or minced garlic

1 cup water

pinch of salt to taste - optional

Method :

Trim any fat from meat. Cut into 2-3 cm (1 in) cubes and sprinkle with pepper. In a frying pan, dry fry (or sauté in 2 tsp of hot oil) until browned on all sides. Set aside in a bowl. In the same frying pan, sauté the vegetables and set aside with the meat. Now add to the frying pan, sauté the vegetables and set aside with the meat. Now add to the frying pan the dry spices and cook for 3-4 minutes over medium heat to release the fragrance, then add the ginger and garlic. Add water and stir the pan juices well. Return meat and vegetables to pan, add salt if desired, and stir to combine the flavors. Spoon into casserole, cover and cook in oven for approximately 1 1/2 - 2 hours until meat is tender. Serve with brown rice and the accompaniments suggested below.

This dish is best when prepared the day before eating, to allow the flavor to develop. A pinch of salt helps bring out the taste of the spices, but use discretion.

Serves 4 - 6

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