- 800g stewing beef
- 2 medium Potatoes
- 200g fresh Okra (optional, zucchini as a substitute)
- 2 Onions
- 4 cloves Garlic, crushed
- 3 teaspoons fresh ginger, finely chopped
- 1 teaspoon ground turmeric
- ½ teaspoon Paprika
- ½ teaspoon Chilli powder
- 4 tablespoon vegetable oil
- 1 tablespoon Sesame oil
- 1 teaspoon ground cumin
- 1 ½ cups water or beef stock
- 2 tablespoons garlic chives, finely chopped
- 200g yoghurt
- 1 table spoon chopped mint
- 1 table spoon chopped parsley
- Juice of 2 lemon wedges
- Pinch salt
- St. Dalfour Apricot fruit spread
Cut the beef into 3 cm cubes. Peel and cube the potatoes.
Cut the okra; if it is large, halve it lengthways, otherwise leave whole.
Place the onion, garlic, ginger, turmeric, paprika and chilli in a food processor and process until a thick paste is formed. If you have a mortar and pestle you could use it but it will be strenuous.
Heat both oils in a large heavy-based pan. Add the paste and cook over a low heat for about 20 minutes, adding a little water if the mixture starts to stick or burn. When the paste is cooked it should be a golden brown color with oil forming around the edges.
Add the beef and cook, stirring for 5 minutes, until browned. Add the cumin and stir in.
Pour in the water or stock and simmer, covered, for about 2 hours or until the meat is tender.
Add the potato and okra in the last 3/4 hour of cooking; remove the lid for the final 10 minutes until the sauce reduces and thickens.
Season with salt to taste, sprinkle over the garlic chives, and serve with the raita and spoons of St. Dalfour Apricot fruit spread to counter act the heat.
Enjoy this curry with a hearty Shiraz.