Cool Down Beef Curry
by Lisa Starr, Meatland
Can't imagine eating curry in summer? It's actually even better for you now than it is in winter.The curcumin in turmeric helps improve circulation, and speeding up blood flow cools your body down. In addition, the slowly stewed onions make curry ideal for very hot weather, as the vegetable has long been used in ancient Indian medicine 'Ayurvada' to treat heat stroke.Who knew that your food choices had such direct impact on your health?Curry up and collect aromatic essentials - don't be scared off by the ingredients list as it's all super simple to source and even easier to assemble.
2 tablespoons canola oil2 large onions, cubed2 large green apples, peeled and cut in chunks1 heaped tablespoon curry powder2 teaspoons crushed garlic2 teaspoons turmeric1 - 2 sticks cinnamon1 tablespoon cumin1 tablespoon crushed coriander seeds*1 tablespoon garam masala (optional)1 kg beef - goulash/stroganoff, cubed or cut in strips2 teaspoons salt1/3 cup chutney2 tablespoons apple cider vinegar/5% vinegar2 tablespoons dark brown sugar400g can crushed tomatoes1/3 cup tomato paste1 - 2 cups beef stock or water3 to 4 potatoes, peeled and par-boiledFresh coriander leaves to serve* I love the lemony flavor of crushed coriander seeds. Buy at a spice shop and place in a bag then pound with a tin can or similar till crushed. You can also use ground coriander but the seeds are more memorable. Feel free to throw in a tablespoon of fennels seeds if desired.
Directions1: Heat the oil and fry the onions till translucent then add the garlic and apple and cook for a few minutes more.2: Add the meat and spices and toss to coat then add remaining ingredients apart from potatoes.3: Simmer for approximately 3 hours - add extra liquid only if needed - till meat is very soft then add par-boiled potatoes cut into chunks and cook a further few minutes.4: Check seasoning and serve on rice with coriander leaves.