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Beef curry with pea and potato cakes
Beef curry with pea and potato cakes
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Prep Time:
25 minutes
Cook Time:
100 minutes
Total Time:
125 minutes
Spicy beef curry with crumbed peas and potato cakes - a flavorful family feast.
Ingredients:
  • 36.40 gm peanut oil
  • 800g shin beef steak (gravy beef), cut into 2cm cubes
  • 1 large (about 200g) brown onion, halved, chopped
  • 5cm-piece fresh ginger, peeled, cut into matchsticks
  • 30.00 ml ground coriander
  • 1 1/2 tsp ground turmeric
  • 1 1/2 tsp chilli powder
  • 1 x 400ml can coconut milk
  • 250ml (1 cup) beef stock
  • 6 makrut kaffir lime leaves, torn
  • Pinch of salt
  • 4 large (about 800g) sebago (brushed) potatoes, scrubbed, unpeeled
  • 120g (3/4 cup) frozen peas
  • 20g butter
  • 90g (1 cup) dried (packaged) breadcrumbs
  • 75g (1/2 cup) plain flour
  • 2 eggs, lightly whisked
  • 250ml (1 cup) peanut oil, extra
Instructions:
  • In a heavy-based saucepan over medium-high heat, heat half of the oil until shimmering. Add half of the beef and cook, stirring, for 2 minutes until nicely browned. Transfer the beef to a bowl and repeat with the remaining half of the beef.
  • Heat the remaining oil in the same saucepan over medium-high heat. Sauté the onion, ginger, and garlic for 3 minutes until the onion softens. Stir in coriander, turmeric, and chili and cook for 30 seconds until fragrant. Add beef, coconut milk, stock, and lime leaves, then bring to a boil. Simmer covered for 1 hour over medium-low heat, stirring occasionally. Uncover and simmer for another 30 minutes until the beef is tender and the sauce thickens. Season with salt to taste before serving.
  • For the pea and potato cakes, boil the potatoes in a large saucepan until tender, about 20 minutes. Add the peas and cook for another 5 minutes until the potatoes are soft and the peas are vibrant. Drain, cool the potatoes, peel, and chop them. Mix the potatoes and butter with peas, season with salt, and mash until nearly smooth. Let it cool for 10 minutes. Shape into 12 patties. Coat each patty in flour, then egg, then breadcrumbs. Shallow fry the patties in peanut oil until golden brown and heated through, about 3 minutes per side. Drain on paper towels and serve.
  • Ladle the curry into shallow bowls and accompany with pea and potato cakes.

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