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Ciara Fox Blowin’ in the Wind
Cool Down Beef Curry
by Lisa Starr, Meatland
Ingredients
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.
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| ENJOY! |
