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Beef and potato curry
Beef and potato curry
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Prep Time:
10 minutes
Cook Time:
110 minutes
Total Time:
120 minutes
Elevate weeknight meals with zesty beef and potato curry topped with creamy yogurt.
Ingredients:
  • 36.40 gm olive oil
  • 500g Beef Chuck Steak, cut into 2cm pieces
  • 500g potatoes, peeled, cut into 2cm pieces
  • 1 brown onion, finely chopped
  • 1 tsp finely grated ginger
  • 1 garlic clove, crushed
  • 2.50 gm Clive of India Hot Curry Powder
  • 300g white rice
  • 70g yoghurt
  • 625.00 gm water
Instructions:
  • Preheat the oven to 150C. Heat half of the oil in a large saucepan over medium-high heat. Brown the beef in two batches for 4-5 minutes until golden. Transfer to a plate.
  • In the same pan, heat the remaining oil over medium-high heat. Sauté the onion for 5 minutes until softened. Stir in the ginger, garlic, and curry powder and cook for 1 minute until fragrant.
  • Add the beef back to the pan with 2 1/2 cups (625ml) water and bring to a boil. Cover and place in the oven. Allow the beef to cook for 1 1/2 hours or until it is tender.
  • Cook the rice according to the instructions on the packet.
  • Spoon the rice and curry into individual bowls and garnish each with a dollop of yoghurt before serving.

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