BEEF AND POTATO CURRY

Relish a fakeaway nighttime, with this delicious and Syn Slaveless Meat and Murphy Curry, leaving you plentifulness of syns to relish a twain of poppadums.Gotta screw a solid ole cuneate curry and this one doesn't baffle in flavour.I sex curries of any benign and eat one at least once a period, each term motley them up by using contrary meats, adding antithetic vegetables and using a diametric amalgamate of spices.I had embezzled some kine out of the freezer to melt, not altogether trustworthy what I was feat to play with it, and wellspring curry retributThe assets of meat wasn't truly sufficiency for the complete house, so I side in a few kid yellow potatoes, to bulk it out and oh my what a yummy combination, the potatoes rattling interest all that variety and are a perfect improver when you don't bonk sufficiency meat to function the livelong phratry.

My real close someone who's folk are Direction Indian, tell's me that adding potatoes to a curry is a rattling Brits thing to do and not something that Indian's real do.  Although she oftentimes adds any potatoes to her curries and rattling enjoys them too.You could actually piddle a really morality vegetarian curry with fitting potatoes and additional vegetables, cauliflower would be amazing.ory seemed same a perfect action.The vegetable was a conclusion point element, as I had whatever that necessary using up, and it's a perfect way to add some fastness to a dish like this Beef and Spud Curry.

INGREDIENTS

• 500g/17.5oz of braising beef
• 400g of baby potatoes, halved
• 1 onion, finely chopped
• 2 cloves of garlic, crushed
• 2 tsp of grated ginger
• 1 tsp of turmeric
• 1 tbs of cumin seeds
• 1 tbs of ground coriander
• 1 tsp of garam masala
• 1 green chilli, chopped
• 4 cardamom pods
• 4 cloves
• 4 vine tomatoes, peeled and chopped
• 1 cup/240ml of passata
• 2 cups/480ml of stock
• few handfuls of spinach
• spray oil
• salt and black pepper

METHOD

• Spray a deep pot over a medium heat with spray oil
• Add the onion and fry till softened
• Add the garlic, ginger, cumin seeds and turmeric and fry for a further few mins.
• Add the coriander, cloves, chilli, cardamom pods, garam masala and chopped tomatoes along with the beef and stir till well coated.
• Add in the stock and passata, bring to a boil, reduce heat to low and then cover and simmer for 1 hour 30 mins. Check half way through, to see if needs a little more stock
• Add the potatoes for the last 30 minutes of cooking time.
• Once ready Add in the spinach and stir through.
• Season as needed with salt and black pepper
• Serve with your choice of sides.

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