Navy Curry
Directions
- 1Marinate beef with garlic, ginger, turmeric, yogurt, salt and pepper.
- 2Boil tomatoes until skin peels away, remove seeds and liquid.
- 3Caramelize onions with oil until brown.
- 4Make roux with fat, flour, curry powder, and garam masala until it turns brown.
- 5Boil potatoes and carrots in water until simmering.
- 6Add marinated beef, caramelized onions, tomatoes, chicken stock, and roux to the boiling potatoes and carrots.
- 7Simmer until beef is tender, removing foam and fat. Thicken with potato starch if needed.
- 8Grate half an apple and add to the curry.
- 9Serve 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, lard or 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 half apple
- 0 salt
- 0 pepper
- 0 potato starch
Equipment
knifecutting boardwooden boxspoonsmall bowlpotfrying panwooden spatulagrater
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