Beef curry

Name: Beef curry
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 12 yellow mini-potatoes, halved; 500 g beef sirloin, fat trimmed and cut into thin slices; 1 tbsp garam masala; 1 tbsp medium curry powder; 1 tbsp ground cumin; 1 onion, thinly sliced; 3 cloves garlic, finely chopped; 1 pinkie-sized nub ginger, finely chopped; 1-400 ml can coconut milk; 1 red bell pepper, thinly sliced; 1 tsp sugar

Robert Gonzal @robert

Vancouver BC

In case it's not obvious from the fact that I've now posted two recipes for it, I love Indian-spiced beef curry. Something about the combination of warm spices, sweet coconut milk, and tender meat really gets my engine revving. This version is much quicker than the previous one (no marinating required). It also has a slightly deeper flavour, thanks to the addition of garam masala and cumin. Differences aside, I love them both and would happily eat either any day.

Robert Gonzal @robert

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Ingredients

45 minutes

4 servings

12yellow mini-potatoes, halved
500 gbeef sirloin, fat trimmed and cut into thin slices
1 tbspgaram masala
1 tbspmedium curry powder
1 tbspground cumin
1onion, thinly sliced
3 clovesgarlic, finely chopped
1pinkie-sized nub ginger, finely chopped
1-400 mlcan coconut milk
1red bell pepper, thinly sliced
1 tspsugar

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Steps

45 minutes

1

Add a few tbsp coconut oil to a large pan on medium-high heat, then add the potatoes. Season with a pinch of salt and pepper, and fry for about 3 minutes until the potatoes take on some nice brown colour. Remove the potatoes to a bowl and set aside.
2

Season the meat with salt and pepper and add it to the pan. Fry for 2 or 3 minutes until browned, then remove the meat to a bowl.
3

Add the spices to the pan and let them cook for about 2 minutes. Stir in the onion, garlic, and ginger and fry another 2 minutes until fragrant. Refresh the pan with a tbsp coconut oil if you have to. Return the potatoes and meat to the pan, then pour in the coconut milk. Add a good pinch of salt and freshly cracked black pepper. Turn the heat down to low and let simmer for 30 minutes to allow the flavours to develop. If the sauce starts to dry up, add a small splash of water.
4

Once the potatoes are tender and the sauce thickened, add the bell pepper and sugar and simmer a final 5 minutes. Adjust the seasoning one last time before serving.