BEEF CURRY STEW
- 1 kg beef cubes, your choice of cut must have a bit of fat
- 5 tablespoon good masala
- 1 tablespoon turmeric
- ½ cup of grated frozen ginger
- 1 tablespoon chopped fresh chilly
- 1 tablespoon fresh green pepper corns, pulped with a mortar and pistel
- 2 tablespoons kosher salt
- 1 tin tomato soup
- 1 tin chopped tomato
- 3 onions, about the same size as an apple
- garlic cloves as much as you like
- 1 cup Mrs Balls peach chutney
- 6 medium potatoes
- 6 carrots
- 2 trays of fresh baby corn
- 1 tray of Kenya Sugar Snaps
Place the beef cubes in a cast iron Dutch oven on the stove on high, let it create liquid, using a small soup ladle remove the liquid into a large glass measuring jug, add all the dry ingredients mix well add the tin of tomato soup and stir with the beef liquid.
Add the chopped garlic and grated ginger to the meat and brown using butter.
Then add the spice paste stir through and add the chopped tomatoes. Rinse both tins with boiling water and add to the pot.
Place the onions into the blender and chop finely be careful not to make a pulp this helps to thicken the sauce, add the chutney.
Close the lid and leave on a medium heat (#4) to cook through for about 60 minutes. Peel potatoes cut into quarters add to the pot, same time peel the carrots cut into chunky sizes also add to the pot.
After 20/30 minutes (potatoes and carrots soft) add the baby corn and sugar snaps and allow to simmer for 10/15 minutes.
The sauce should be thick enough so that you do need to use corn starch or any other thickener.
Serve with a soft mealiepap or rice.
If you use short rib on the bone as the beef replace the chutney with cranberry jelly or paste, leave the potatoes and serve with mash.
This volume should be enough for 12 generous helpings.
Recipe and Photo: Gavin Elliot
