Indian Dry Beef and Potato Curry

This spicy and fragrant Curry was very easy to make with not too many ingredients, and I am sure most of us will have in our store cupboards.

In Indian cooking terms, masala simply means ground or blended spices, so a masala can be whole spices or a paste or a powder which is what I used.

I served mine with coriander lime rice (see our blog for the full recipe) poppadum’s and mango chutney. It was delicious.

Serves 6

Low – calorie spray

2 large onions, chopped

2tsp lazy garlic

2tsp lazy ginger, chopped

2tsp ground coriander

2tsp ground cumin

2tsp ground garam masala

1tsp ground turmeric

1.5kg beef braising stead, cut into bite size chunks

400g Maris Piper potatoes, cleaned, and chopped

250ml beef stock

140g natural yogurt

Small bunch fresh coriander, chopped

Salt and freshly ground black pepper

Method

Heat a large lidded non – stick saucepan and spray with low – calorie spray, add the onion, garlic ginger and spices, stirring occasionally until onion is soft. Add the beef, cook stirring until the beef is covered in the onion spice mixture.

Add stock, bring to the boil, reduce the heat to simmer, cover and cook for 1 hour stirring occasionally. Uncover, add the potatoes and cook for a further 30 minutes or until the liquid has almost evaporated and the beef is tender, stirring occasionally.

Season to taste. Serve curry topped with the yogurt and coriander.