Beef, Potato and Okra Curry Recipe

Ingredients :

800g

2 medium

200g

1 cup

4 cloves

3 teaspoons

1 teaspoon

1/2 teaspoon

4 tablespoons

1 tablespoon

1 teaspoon

1 1/2 cups

2 tablespoons

Skirt steak

Potatoes

Okra

Onion, roughly chopped

Garlic, crushed

Fresh ginger, finely chopped

Ground turmeric

Paprika

Chili powder

Cooking oil

Sesame oil

Ground cumin

Water or beef stock

Garlic chives, finely chopped

Lemon, cut into wedges

Method :

Cut the beef into 3 cm cubes.
Peel and cube the potatoes.
Trim the okra; if large, halve it lengthways, otherwise leave whole.
Place the onion, garlic, ginger, turmeric, paprika and chili in a food processor and process until a thick paste is formed.
Heat the oils in a large heavy-based pan. Add the onion mixture 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 combine well.
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 lemon wedges and rice.