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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