This is a really straight forward beef curry which I often make and is good for 4-6 people. Using fresh ginger makes a big difference and remember you can freeze fresh ginger and grate it frozen then just drop it back into the freezer for your next adventure.
What you need
1kg beef cut into bite sized pieces (chuck excellent)
1 onion finely chopped
2 teaspoons minced garlic
5cm piece grated ginger
1 tablespoon mild curry powder
500ml beef Stock
1 red pepper finely chopped
500g potatoes cubed
In a large heavy pot, brown the beef in a little oil over a medium heat, remove and set aside.
Add add a little more oil then the onion, garlic and red pepper, fry for about 3 or 4 minutes until the onion becomes translucent. Stir constantly.
Add the ginger and the curry powder and mix until the smell permeates the whole kitchen.
Add back the meat and the beef stock and toss in the potato cubes, give it a really good stir and bring to the boil. Cover, reduce the heat and let it simmer for 1/2 an hour or until the potatoes are tender.
Remove the lid and simmer for a further 1/2 an hour checking the consistency of the sauce after 15 minutes. If it is reducing too much place the lid back on again and always remember to taste and season with salt and pepper.
Serve with rice and cucumber mixed with seasoned plain yogurt and some chopped tomatoes.
Try the Kerala country chicken for an authentic North Indian meal.