LIGHT BEEF AND POTATO CURRY
 
Serves 6 people
 
75mls oil
4 onions sliced
3 cloves garlic chopped
2.5cm ginger root chopped
1 tbsp ground coriander
1 tsp ground cumin
1/2tsp turmeric powder
4 tomatoes skinned and chopped
675gms beef cubed
5 curry leaves
750mls water
450gms potatoes cubed
2tbsp chopped coriander.
 
METHOD
 
Heat the oil and fry the onions until golden, stirring occasionally. Add the garlic and ginger and fry until browned. Stir in the coriander, cumin and turmeric and fry for 1 minute stirring. Add the tomatoes and fry until the mixture resembles a thick puree and oil appears around the sides of the pan. Ass the meat and curry leaves and fry until browned, stirring occasionally. Add the water and bring to the boil, cover and simmer for 20 minutes . Reduce the heat to low and cook for a further 20 minutes. Add the potatoes and stir thoroughly. Cover and simmer for about 40-45minutes until the meat and potatoes are tender. Sprinkle with coriander and simmer for 1 minute before serving.