Diced Beef – 800g
Potato – 5 medium
OIL- 150ML
Onion – 1 medium to large
Garlic 3-4 cloves depending on size
Ginger – 1 tsp grated
Curry powder – 3-4 Table spoons, depending how hot you want it
Turmeric – 1 tsp
Chilli Flakes – 1 tsp depending on how hot you like it
Fennel seeds – 1 tsp
Mixed Herbs 1 tsp
Tin Chopped tomatoes – 1 tin
Star Aniseed – 1
Garam Masala – 2 tsp
Cinnamon – 1 stick
Salt – to Taste
Water
METHOD:
In a large pot add Oil, onion, Fennel seeds, Turmeric, Curry Powder, Garam Masala, Chilli Flakes, Mixed Herbs, Star Aniseed, Cinnamon and gentle fry till onions are soft.
Add Ginger and Chop Garlic into pot and fry a little longer. Add diced beef and mix well Fry on Medium Heat for about 5 min stirring Occasionally. Add in the tinned tomato and mix. Add water to cover the meat add salt. Turn up the heat and allow to boil for roughly 1 hour. Keep topping up water and stirring as needed.
Peel Potatoes and cut each one into four, if Large cut into , add to the Curry and continue to boil for around 45 min or until the Potatoes are soft. The sauce for the gravy should be fairly thick and not to runny so only add small amounts of water if needed once potatoes are in. The potatoes will help in thicken the curry. Add Salt to taste as you like.
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