Navy Curry
Directions
- 1Marinate the beef with garlic, ginger, turmeric, yogurt, salt, and pepper. Refrigerate.
- 2Blanch the tomatoes by scoring an 'X' on them and boiling until the skin peels.
- 3Peel and remove seeds from the tomatoes.
- 4Finely chop the onions.
- 5Caramelize the onions in oil until golden brown.
- 6Make the roux by cooking fat (lard or bacon) and flour until brown, stirring constantly. Add curry powder and garam masala.
- 7Boil potatoes and carrots until tender.
- 8Combine the boiled vegetables, roux, chicken stock, peeled tomatoes, caramelized onions, marinated beef, and half a grated apple in a pot.
- 9Simmer until beef is tender, removing any foam or fat from the surface.
- 10Thicken the curry with potato starch if needed.
- 11Serve the curry over rice.
Ingredients
- 500 g beef
- 1 tsp garlic
- 2 tsp garlic
- 1 tsp ginger
- 1 tsp turmeric
- 50 g greek yogurt
- 0 salt
- 0 pepper
- 5 tomatoes
- 1 onion
- 1 tbsp oil
- 2 tbsp oil
- 60 g fat
- 60 g lard
- 60 g bacon
- 60 g all purpose flour
- 2 tbsp curry powder
- 3 tbsp curry powder
- 1 tbsp garam masala
- 3 potatoes
- 4 potatoes
- 2 carrots
- 3 carrots
- 0 water
- 0 dark roux
- 500 ml chicken stock
- 0 tomatoes
- 0 caramelized onions
- 0 marinated beef
- 1 /2 apple
- 0 salt
- 0 pepper
- 0 potato starch
Equipment
knifecutting boardwooden boxpotsfrying panwooden spoongrater
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