Ingredients:
- 600g gravy beef (chopped into large chunks)
- 4 small onions (cut into 1.5cm squares)
- 4 medium potatoes (cut into large chunks)
- 12 cups beef stock
- 2 tablespoons tomato paste
- olive oil
- curry powder
To make the curry powder:
- 1 tablespoon dried chilli flakes
- 2 tablespoons ground coriander
- 1 tablespoon ground cumin
- 1/2 teaspoon black peppercorns
- 3 cloves garlic
- juice of 2 lemons
- 2 teaspoons minced ginger (from the jar)
- 3 bay leaves
Put all ingredients into a Magic Bullet and whizz. My wife trained the dogs to enjoy the sound (instead of cowering) by giving them treats every time we use the Magic Bullet, so I always have the treats ready or they go crazy with anticipation! Or you can use a mortar and pestle but if you do this skip the bay leaves.
Method:
- Heat a splash of olive oil in a large pot and add onions. Cook until translucent but still firm. Put onions into a bowl for use a little later.
- Add a splash of olive oil to the pot and add the beef. Brown the beef. Once the beef is brown, put it in a bowl for later.
- Add a splash of olive oil to the pot and add the curry paste. Cook for one minute.
- Add the beef, onions and potatoes to the curry paste and stir until all ingredients are covered with the paste.
- Add the tomato paste and fry off.
- Add the beef stock and bring to the boil.
- Lower the heat and simmer for about 1 1/2 hours.
- Serve with rice and condiments
