Wednesday, 14th March 2012
This is a really good and easy beef curry which uses curry paste to make the sauce. The cucumber and yoghurt salad is a real cooler if you get a very hot paste.
Ingredients (will serve 4 well)
- 700g (1 1/2 lbs) stewing beef (shin is good)
- 2 med onions
- 3 med potatoes
- 3 carrots
- 225g (1/2 lb.) celeriac/parsnip/turnip
- 2 tbsp olive oil
- 3 tbsp curry paste (home-made if possible)
- 300ml (10 fl. oz.) beef stock
- Small cucumber
- 225ml.(8 oz.) plain Greek yoghurt
- Spray fresh mint
Trim the meat of any large pieces of fat, cover with water and simmer gently until tender (2 to 3 hours).
Chop the onion, dice the potato, the carrot and other vegetable and cook these together in the olive oil for 10 minutes or so until they start to colour.
Stir in the curry paste, the beef and the stock and simmer together until the vegetables are tender (20 minutes or so).
Meanwhile make the raita by chopping the cucumber into little dice, chopping the mint and mixing these up with the yoghurt.
Serve the curry with rice or some Indian bread with the raita and some mango chutney on the side.
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