Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Keyword Easy
Servings 4
Calories 319 kcal

Ingredients
  

  • 1 kg Beef chuck, diced into 2cm cubes
  • Salt
  • Pepper
  • Olive oil
  • 1 Onion small, diced
  • 2 Garlic cloves crushed
  • 1 tsp Thyme fresh, leaves removed from sprigs
  • 8 Curry leaves chopped
  • ¼ bunch Coriander finely chop bottom half of stem to season, keep remaining for garnish
  • 500 ml Beef liquid stock
  • 2 tbsp Curry powder preferably Mauritian
  • 1 tsp Ground turmeric
  • 200 g Tomato puree
  • 1 tbsp Tomato paste
  • 400 g Fresh small white potatoes peeled and halved

Instructions
 

  • Cut beef into approximately 1cm cubes and season with salt and pepper to taste.
  • In a large saucepan add oil, onion, garlic, thyme, curry leaves, beef and coriander stems cooking over medium heat for 2 minutes.
  • Add half a cup of beef stock and reduce heat to low. Continue cooking for 40 minutes covered, stirring occasionally until beef is tender. Add more beef stock as required if liquid levels drop.
  • Meanwhile, rinse and place prepared potatoes in a microwave-safe container, filled with boiling water slightly below the top of the potato level. Microwave on high for 5 minutes at a time until softened but firm, drain and set aside.
  • In a separate bowl, mix curry powder and turmeric. Add a tablespoon of liquid from the saucepan and continue to add 1 tablespoon at a time, stirring until a fine paste is created. Add paste to the saucepan and stir well, continue cooking on low heat for another 5 minutes.
  • Stir in tomato puree, paste and canned potatoes, cooking for another 10 minutes.
  • Sprinkle with chopped coriander prior to serving. Serve over steamed rice or farata with tomato chutney.

Notes

Instant pot (pressure cooker) variation
  • Set the instant pot to medium saute mode, add a little oil and sear the beef in 2 batches until browned. Remove and set aside
  • In a separate bowl, mix the curry powder and turmeric. Add a tablespoon of liquid from the beef or stock and continue to add 1 tablespoon at a time, stirring until a fine paste is created.
  • Return instant pot to medium saute mode and add oil, onion, garlic, thyme, curry leaves, and coriander stem until fragrant.
  • Turn off saute mode and stir in the beef, curry paste, and liquid stock. Gently top with tomato puree and paste (do not stir in, as the tomato may cause the pot to burn).
  • Close the lid and set pressure cook to high for 20 minutes and allow to ventilate naturally.
  • Follow the steps for the potato above and gently stir in.

Bon appétit!

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