Middle Eastern Curry
Book: Gloriously Good Food
This curry is an economical one-pot dish made with beef, onions and potatoes, preferably of the waxy variety. It is quick and easy to cook and is perfect for eating on cold winter evenings.
- 450g/1lb steak pieces
- 1 tsp oil
- 2 tsp curry paste
- 1 dsp Worcester sauce
- 1 large onion – cut into rings
- 4-5 potatoes – diced
- 2 dsp onion relish
- 400g/14oz can of peach slices
- 400g/14oz can of coconut milk
- 2 spring onions – finely chopped
Add the steak pieces and the oil to a very hot pan and toss over a high temperature for 4-5 minutes until the meat is browned.
Add the curry paste and dry fry with the meat for 1 minute to intensify the flavour. Add the Worcester sauce and stir.
Next in with the onions and potatoes and cook for several minutes. Add the relish, tinned peaches and juice and, again, mix well.
Finally, add the coconut milk – this will give a creaminess to the curry. Place the lid on the pan and leave to simmer very gently for 45 minutes to 1 hour until the meat is tender. It is important to stir the curry at regular intervals.
Just before serving, add the spring onions. Cook for a further 2 minutes. Serve with poppadoms.