Name: Beef curry
Prep time: 20 min
Cook time: 140 min
Total time: 160 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 600 g beef topside, cubed; 50 g flour; 3 carrots sliced; 4 tomatoes; 2 potatoes large; 1 tinned tomatoes; 1 onion large; 45 ml chutney; 2 Tbs curry powder; 1 Tbs garlic cloves, chopped; 2 Tbs fresh coriander chopped; 1 Tbs turmeric; 1 Tbs cumin; 2 Tbs garam masala; 3 Tbs fresh ginger chopped

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Ingredients (15)

600 g	beef — topside, cubed
50 g	flour
3	carrots — sliced
4	tomatoes
2	potatoes — large
1	tinned tomatoes
1	onion — large
45 ml	chutney
2 Tbs	curry powder
1 Tbs	garlic — cloves, chopped
2 Tbs	fresh coriander — chopped
1 Tbs	turmeric
1 Tbs	cumin
2 Tbs	garam masala
3 Tbs	fresh ginger — chopped

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Method:

Drizzle a generous amount of oil into a medium sized pot. When it reaches a high temperature add the onions, ginger and garlic and sweat for a further 3 minutes until the onions have become translucent but have not taken any color.

Add the diced beef and brown for 2 minutes before adding the curry powder, turmeric, cumin, garam masala and red chilies. Cook this mixture for a further 4 minutes making sure to keep it constantly moving using your wooden spoon.

When the spices have cooked add the flour and continue to stir for 30 seconds before adding the tinned chopped tomatoes, carrots and chutney.

Turn the heat down to a very low flame before adding the centre of the fresh tomatoes, which you scoop out with a spoon.

Simmer the curry gently with a lid for 2 hours on an incredibly low heat until the meat is very tender.

When the meat is tender, add the chopped potatoes and cook slowly for a further 40 minutes.

Serve on basmati rice with fresh coriander.

Recipe reprinted with permission of Chalmar Beef.

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