- 1 kg stewing beef, in 1″ cubes
- 2 tbsp oil (canola, vegetable, whatever)
- 2 tsp grated fresh ginger
- 2 cloves garlic, finely minced
- 3 tbsp curry powder
- 3 tbsp lemon juice
- 2 tbsp tomato paste
- 1 c water or stock
- In a medium pot (with lid), brown the beef in the oil in three batches, and remove to a bowl.
- Toss garlic and ginger into the empty pot where you browned the beef. Saute over med heat for a minute or two. Toss in the lemon juice and curry powder and cook for a few minutes (3-4). At this point the bottom of the pot is covered with browned bits of beef, ginger, garlic, and curry powder — don’t worry about that, it’ll all come off after you add the water and simmer the beef. It’s tasty, honest.
- Return beef to the pot and stir well so the curry goop coats the beef. Add tomato paste. Cook like that for a minute or two.
- Add water, bring to a boil, then turn heat to low. Cover and simmer for 1.5-2 hours.
- 15 mins before serving, remove lid and turn heat up to med-high. Cook, stirring, until sauce thickens slightly.
- Serve with rice and/or naan, and some sort of vegetable (I did garlicky-ginger sauted spinach).
Done! Yum. The curry powder is not hot at all. If you want spicy-hot curry, add as much cayenne pepper to the curry powder as you want.