Beef Curry (oamc)

Total Time: 5 hrs Preparation Time: 1 hr Cook Time: 4 hrs

Ingredients

• Servings: 12
• 2 kg stewing beef (i use gravy or shin beef)
• 1/2 kg skirt steak
• 1 potato (peeled and cut into large diced pieces 1 1/2 cups)
• 1 potato (peeled and cut into small diced pieces 1 1/4 cups)
• 1 sweet potato (peeled and diced into large pieces 2 cups)
• 1 onion (peeled and quartered and separate segments 1 cup)
• 2 carrots (peeled and cut in chunks 1 cup)
• 2 tablespoons curry powder (i use clive of india)
• 2 teaspoons mustard powder
• 1 teaspoon sugar
• 2 garlic cloves (crushed or minced)
• 1 cup beef stock (use beef granules + water)
• 1 (400 g) can diced tomatoes (about 14 ounces)
• 1/2 cup flour, seasoned with
• salt and pepper
• 1/8 cup worcestershire sauce, plus
• 1 teaspoon sugar, i actually use 1/4 cup lancanshire sauce but zaar won't accept
• 1 tablespoon mixed fresh herbs (i use oregano, thyme and rosemary)
• 1 teaspoon cayenne pepper
• 1 teaspoon chili powder
• 1 teaspoon ginger
• 1 tablespoon mixed fresh herbs (extra, chop just before using)
• 8 -12 tablespoons oil (for cooking)

Recipe

• 1 preheat oven to 150 degree c (300 degree f).
• 2 peel and dice vegetables.
• 3 mix curry powder, mustard powder and sugar together.
• 4 trim and dice meats into large bit size pieces.
• 5 coat meat with seasoned flour (best way i found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
• 6 in a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
• 7 wipe pot clean (to get rid of burnt flour).
• 8 heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. turn heat down to low.
• 9 remove potatoes with slotted spoon onto a plate and put to one side.
• 10 add more oil if required and turn heat up to medium/high and add onion and saute till soft. turn heat to low.
• 11 remove with slotted spoon and add to potatoes.
• 12 over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
• 13 add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
• 14 now add the meat and mix well with the vegetables.
• 15 add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. mix well together.
• 16 if meat and vegetables are not covered in liquid, top up with water and stir.
• 17 put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
• 18 just before serving add extra tablespoon of fresh herbs (chop just before using).
• 19 serve with rice.