Beef & Potato Curry

Ingredients:

1 kg of beef, cubed

500 g potatoes, cubed and boiled

4 cloves of garlic, crushed

1 medium piece of fresh ginger, crushed

1 1/2 tbsp of white vinegar

Salt to taste

1 tsp of ground black pepper

1 tbsp of roasted curry powder

1 1/2 tbsp of chilli powder or to taste

3 tbsp of coconut oil

1 sprig of curry leaves

4 small pieces of pandan leaf (Optional)

1 medium onion, sliced

1 inch piece of cinnamon

2 pods of cardamom

5 whole cloves

2 tbsp of tomato paste

1 cup of water

1 cup of thick coconut milk

Method:

• Wash the cubed beef well and pat dry with a paper towel. Place in a mixing bowl.
• Add the crushed garlic and ginger to the beef followed by the vinegar, salt, black pepper, roasted curry powder and chilli powder.
• Toss to combine all the ingredients well and then cover and set aside, ideally in the refrigerator for about 30 minutes.
• Heat the oil in a heavy bottomed pan over medium heat to low heat.
• Once the oil is hot, add the curry leaves and pandan leaf pieces. Immediately stir in the onions.
• Cook, stirring frequently, until the onion has turned translucent. This will take about 5 minutes on a medium to low heat.
• Now add the marinated beef mixture and cook until browned well on all sides. This will take about 8 to 10 minutes.
• Stir in the cinnamon, cardamom and cloves. Combine well.
• Add the tomato paste, water and mix well.
• Simmer the beef covered on low heat for about 1 to 1 and a 1/2 hours or until the meat is tender. For a faster cooking method, use a pressure cooker.
• If you opt for the longer cooking method, make sure you check the beef every 20 to 30 minutes as you may need to keep adding water. Otherwise, the curry may become too dry and end up sticking to the pan.
• Now add the pre-boiled potato cubes and the coconut milk. Bring to a boil, reduce the heat and simmer for about 4 minutes. 
• Taste and adjust the seasonings before serving.

Enjoy with rice, bread, parathas, chapatis, rotis, etc ;)