Frankly, I have a difficult time deciding if this is actually a “curry” recipe, but at the same time, I have to recognize that the word ‘curry’ is used pretty widely across the globe… so who cares, right?
We’ve done this recipe with both lamb and beef – the lamb was really great, but a bit pricey. For the beef we’ve just bought beef cubes for stew and made sure it cooked for a long while to have the meat fall apart at the sight of a fork.
It works well as leftovers, too – provided you’ve got enough rice the next day.
Serves 4
3 cups raw Beef or Lamb (3/4 lb = 1 cup)
1 Onion
1/2 cup Butter
1 teaspoon Salt
1/2 teaspoon Ginger
1/2 teaspoon Pepper
1-1/2 teaspoon Curry Powder
1/2 can Tomato Paste
1 small can Tomato Sauce
Juice of Lemon or Lime (3 Tablespoons)
- Cut meat into 1-1/2 inch cubes.
- Brown onion in 1/2 cup butter.
- Brown the meat and add the curry powder. Stir until all is mixed.
- Add the salt, pepper, and ginger. Again, stir well.
- Add boiling water to cover meat.
- Add tomato paste and sauce and lemon or lime juice.
- Simmer for at least 2 hours. We’ve done it for 6 – 8 hours most of the time…
- Thicken slightly with flour and water.
Serve over plain cooked rice.
Sprinkle with any or all of the following over the curry and rice:
- Dry Coconut
- Chopped Nuts
- Chopped Eggs
- Chopped Onions
- Mango Chutney
- Crisp Bacon
- Tomatoes
(3 cups cooked rice per recipe)
