Serves 4 people
Nothing beats a homemade curry that has been cooking for hours – it really brings out all the different flavours. Follow this easy recipe and serve your spicy beef curry with rice, poppadoms and samballs. And if you don’t eat beef, this curry tastes just as good with chicken!
500 g beef cubes
1 tsp chilli powder
1 tsp curry powder
1 tsp mustard seeds
1 tsp minced lemongrass
1 tsp minced garlic
1 tsp minced ginger
1 fresh chilli
1 tin of tomatoes
1 tin coconut milk
- Fry a chopped onion in a big pot.
- Add the beef cubes and brown them slightly.
- Turn the heat down to medium low, and add chili powder, curry powder, mustard seeds, lemongrass, ginger, garlic and the fresh chili – finely chopped. If you don’t want your curry to be too hot, leave the fresh chili out.
- Add a little bit of water, and make a smooth paste before adding the tin of tomatoes and the tin of coconut milk.
- Cut the potatoes into pieces approximately the same size as the beef cubes, and add them to the curry pot.
Stir well, put a lid on (allowing some steam to escape), and leave to simmer on low heat for up to 2 hours (until the potatoes are very soft) – stirring every half hour or so.