Beef curry

By Drum Digital
16 June 2016

Nothing can beat the chills like this hearty curry.

By: Hope Malau

Serves: 6

Preparation: 10 minutes

Cooking: 1½ hours

45 ml (3 T) oil

4 garlic cloves, crushed

2 onions, finely chopped

½ stalk lemongrass, chopped

3 bay leaves

30 ml (2 T) curry powder

5 ml (1 t) turmeric

700 g beef, cubed

1 litre (4 c) chicken stock

15 ml (1 T) sugar

15 ml (1 T) tomato paste

45 ml (3 T) brown onion soup powder

3 potatoes, cubed

2 carrots, sliced

  1. Heat oil in a pot over medium low heat. Add the onion, garlic, lemongrass, and bay leaves to infuse the oil. Cook for a few minutes. Then turn the heat down and add the curry powder and turmeric. Stir until mixed well.
  2. Add the beef, chicken stock, sugar and tomato paste. Turn up the heat and bring the mixture to a boil. Once boiling, give the mixture a stir, turn the heat back down to medium, and cover. Let the curry simmer for 1 hour.
  3. Stir in the soup powder according to packet directions. Add potatoes and carrots and cook for another 20 minutes or until potatoes are soft.

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