Beef Curry with Potatoes and Chickpeas
A hearty stew with all the flavours of India.
Serves 6
1 ½ lbs (750 g) boneless beef, cut into bite size pieces
oil, for browning
2 onions, halved and cut into ½” wedges
4 garlic cloves, finely chopped
1 tbsp finely chopped fresh ginger
1 tbsp garam masala
1 ½ tsp ground cinnamon
1 tsp cumin seeds
1 tsp turmeric
1 tsp ground coriander
½ tsp cardamom powder
½ tsp hot chili powder or cayenne
1-796 mL canned diced tomatoes
2 cups beef stock
2 large potatoes, peeled and cut into large pieces
1 cup sliced carrots
2 tbsp dried curry leaves (optional)
1 can coconut milk
1 can chickpeas, rinsed well
2 tbsp lime juice
Flaked unsweetened coconut, for garnish
In a large stockpot over medium high heat, brown the meat in batches, seasoning with salt and pepper. Set aside.
In the same pot, brown the onions, about 10 minutes. Add the garlic, ginger, garam masala, cinnamon, cumin seeds, turmeric, coriander, cardamom. Stir for at least 1 minute to brown the spices. Add the tomatoes and stock. Stir. Add the reserved meat, potatoes, carrots and curry leaves. Cover slightly and let simmer for 1 hour. Add the chickpeas and coconut milk and simmer an additional 30 minutes. Finish with lime juice.
Serve with cooked basmati rice. Garnish with coconut flakes.
