Beef & Potato Curry

This is a nice, mild, filling curry, that should last a few days if made in bulk. The amounts here give the four of us two nights worth of tea.

Ingredients

900g diced beef or lamb
250g diced potato. whatever is in season, although the small, waxy spuds work well
1 Red Pepper, diced
1/4 large celeriac, diced



1 large onion
5 cloves garlic
2" fresh ginger
2 tsp paprika
4 tsp ground coriander
2 tsp ground cumin
1/2 tsp turmeric
1/2 tsp ground cinnamon
1/2 tsp ground cardamon



2 or 3 fresh chillies
1 tin coconut milk, put in a measuring jug & leave to settle for at least 3 hrs
2 tbsp tamarind paste
Fresh coriander to garnish

Method

This is a good to make a nice base for any curry. Just use whatever spices are required and follow this method.

Blend the onion, garlic, ginger & one of the chillies with a touch of water to a paste.
Heat some nut oil in a pan and add the paste. Fry for at least 5-6 mins, stirring continuously until you get a bit of colour in the paste.
Now add the spices and stir well for another 4-5 mins. As the mix gets dry, add a splash of water.
You should end up with a dark paste that isn't too thick or dry.


Add the meat and stir until coated. Cover and reduce the heat. Cook for about 10 mins.



Add the thin liquid from the coconut milk, the tamarind paste, the taters, celeriac & pepper. Mix well and bring back to a simmer.


Cover and cook for at least 40mins, although if you can leave it longer, it will be better.

Finish by stirring in the thick coconut milk and garnishing with sliced chilli & coriander.




Enjoy!




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Sausage, Celeriac & Radish Casserole

This wasn't intended to be a planned, written recipe, hence the lack of photos. It was more of a week-before-payday-throw-whatever-is-in-the-fridge-in-a-pan meal. However, it smelled nice while making so why not share.

Ingredients

Pack of 6 plain pork sausages
1 onion, chopped roughly
2 sticks celery, chopped roughly
2 cloves garlic, crushed
1 chilli, chopped finely & deseeded if required
Half a large celeriac, cubed
250g radishes, topped & tailed & halved
2 carrots, roughly chopped
1 pepper, chopped
1 tbsp coriander seeds, roughly crushed
1 tsp fennel seeds, ground into a rough powder
1 tbsp paprika
Pepper
Stock

Method

Brown the bangers in a little olive oil.

Add the onion, celery, garlic & chilli and fry off until opaque.

Mix in the spices & stirfry for a minute.

Add the rest of the veg and mix for 2-3 mins.




Cover with stock, I used a shop bought chicken stock but then thickened with some leftover mashed potato.

Bring to boil & simmer with lid on for an hour or so.

Finish with lemon juice & eat with some nice crusty bread.

- Posted using BlogPress from my iPhone