Jim's Beef Curry Recipe

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Jim's Beef Curry Recipe - Serves 4-6

Taste Rating = 8 Heat Rating = Medium to Hot

Ingredients

1KG (2 lb) lean beef, with fat removed
3 tablespoons (45ml) cooking oil
5 cardamom pods
5 cloves
5 black peppercorns
4 bay leaves
5cm (2 inches) cinnamon stick
2 medium onions, peeled and finely chopped
5 garlic cloves, peeled and crushed
1/2 teaspoon (2.5ml) chilli powder
2 tablespoons (30ml) curry powder
1 tablespoon (15ml) ground paprika
2 teaspoons (10ml) salt
1 cup (250ml or 8 fl oz) beef stock
500g (1 lb) potatoes, peeled and chopped into 1cm (1/2 inch) cubes
500g (1 lb) tomatoes, coarsely chopped

Method

Cut the beef up into bite sized cubes and set aside
Heat the oil in a large frying pan (you need one with a lid) over a medium heat
Add the cardamom pods, cloves, peppercorns, bay leaves and cinnamon stick and fry for 2 minutes
Add the onion and garlic and stir-fry for 8 minutes until the onion is cooked and a golden colour
Reduce the heat, add the chilli powder, curry powder and paprika, mix well and fry for 5 minutes, stirring all the time - the mixture becomes very dry
Add the beef pieces and cook for about 5 minutes, stirring often, until the beef is well sealed
Add the salt and beef stock and mix well
Once the liquid has reached a simmer, reduce the heat, cover and gently simmer for 60 minutes, stirring now and again
Whilst the beef is simmering, partially cook the potato cubes by boiling a saucepan of water, adding the potato cubes, bringing back to the boil and gently boiling for 5 minutes - drain the potato cubes after the 5 minutes and set aside
Once the beef has simmered for 60 minutes, add the partially cooked potato cubes, mix well, bring back to a good simmer, cover and cook for 5 minutes, stirring a couple of times (add a little hot water if the curry has become too dry)
Add the tomatoes, mix well, bring back to a good simmer, cover and cook for 10 minutes, stirring now and again
Serve hot on rice

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Recipe submitted by Annabel Irwin on 3 January 2009

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