Beef and Potato Curry (version 2) Recipe - Serves 4-6

Beef and Potato Curry (version 2) Recipe

From 530 to 795 calories each serving (728 to 993 calories if eating with rice)

Taste Rating = 8     Heat Rating = Medium



Ingredients

1 small onion, peeled and coarsely chopped
3 fresh green chillies, coarsely chopped
3 cloves of garlic, peeled and coarsely chopped
1/2 teaspoon (2.5ml) salt
4 tablespoons (60ml) cooking oil
900g (2 lb) lean beef steak, cut into 19mm (3/4 inch) cubes
7.5cm (3 inches) cinnamon stick
1 teaspoon (5ml) ground coriander
1 teaspoon (5ml) ground cumin
1 teaspoon (5ml) ground turmeric
1 tin/can (400ml or 14 fl oz) coconut milk
1 tin/can (400g or 14 oz) chopped tomatoes
3 medium potatoes, peeled and cut into 19mm (3/4 inch) cubes
1/2 cup (125ml) fresh coriander (cilantro) leaves, finely chopped


Method

Put the onion, fresh green chillies, garlic, salt and 1/4 cup (60ml or 2 fl oz) cold water into a food processor, blend into a smooth paste and set aside
Heat the first 2 tablespoons (30ml) of the cooking oil in a large heavy-bottomed saucepan over a medium to high heat
Add the beef cubes to the saucepan and saute until browned (5-10 minutes), turning often (you may need to do this in batches if there is not enough space in the saucepan) and then set aside the browned beef
Discard the liquid that is in the saucepan
Heat the second 2 tablespoons (30ml) of cooking oil in a large heavy-bottomed saucepan (you need one with a lid) over a medium to high heat
Add the cinnamon stick, ground coriander, ground cumin and ground turmeric to the saucepan and stir-fry for 30 seconds
Add the onion paste that you made, mix well and cook for 1 minute, stirring a couple of times
Add the coconut milk and mix well
Add the chopped tomatoes and mix well
Add the browned beef, mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and simmer for 50 minutes, stirring every 10 minutes
Add the potatoes, mix well, bring to a good simmer, adjust the heat to maintain the simmer, cover and simmer for 15 minutes, stirring a couple of times
Remove the lid, increase the heat to bring the curry to a boil (to reduce the amount of liquid) and cook until the potatoes are tender (10-20 minutes)
The curry is now ready. If you want a thicker sauce then keep boiling until the sauce is as you want it (stir often)
Serve hot on basmati rice, garnished with the fresh coriander (cilantro)

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Recipe submitted on 5 November 2016

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