This one is for those Dads that love hot spicy food.
Keep calm and curry on!
You seriously can’t go wrong with curry! It’s also a great dish to make the day before; ideal if your plans for Father’s Day are a bit jam-packed. Making the curry the day before is actually help the flavours absorb into the meat and intensify overnight. Oh yeah, it is a dish with a punch of flavours.
If a curry is just not hot enough when it comes to Dad, then you have nothing to worry about with this recipe. However, there are some Dad’s, no matter how tough they are, that might like medium/mild curries. In this case, if you accidentally make it too hot to handle, douse the flaming flavours down with a dash of cream.
Enough jibber-jabber, let’s get cooking Dad a mean pot of curry goodness!
1kg Beef cubes
5 Curry leaves
1 tsp crushed garlic
1 tsp crushed ginger
1 tsp dried chilli flakes
1 Tbs Hot curry powder
1 ½ Tbs Medium/Mild curry powder
1 tsp Tumeric powder
½ tsp Nutmeg powder
1 -2 tsp cumin seeds
1 tsp cinnamon powder/ 1 cinnamon stick
2 Tbs oil
1 onion, chopped
2 – 3 medium tomatoes, finely chopped
2 -3 bayleaves
+- 500ml water
3 Tbs Plain yoghurt
Salt to taste
3 potatoes, peeled and cubed
Handful of coriander
1/4 Cup Cream (optional)
1. In a bowl, mix the yoghurt with the hot and mild curry powder, turmeric, cumin seeds, nutmeg, chilli flakes and cinnamon powder. Mix until well blended.
2. Mix the beef cubes and yoghurt together, and set aside to allow the meat to absorb the flavours. Leave this for 1 hour or even do this overnight.
3. Before starting the curry, ensure all ingredients are prepped; onions chopped, tomatoes chopped, curry leaves chopped (this is optional – I prefer having them like this) and the potatoes peeled and quartered.
4. In a large pot, heat up the oil on a medium to high heat on the stove.
5. First fry the onion until soft and golden brown (do not burn).
6. Add in the curry leaves, garlic and ginger and fry for a minute and then add in the marinated beef cubes with the yoghurt.
7. Allow the beef cubes to fry a bit, stir to distribute flavours.
8. Add in the tomatoes, stir through the mixture.
9. Add the water, ensure the meat is just covered.
10. Add in the bayleaves (and if you are using cinnamon sticks put then in now).
11. Bring the pot to the boil on a high heat for 5 minutes. Then turn the heat down to a medium low heat and allow to simmer for about 45 minutes. Note keep an eye on it and gauge how much liquid is in the pot.
12. After the 45 minutes, add in the potato cubes and allow to simmer in the curry for another 30 – 45 minutes.
13. Stir occasionally to prevent from sticking to the bottom. You know the curry is done once the liquid has thickened a bit and the potatoes are soft.
14. At the end of the cooking time, add salt to taste. I do this after the fact as the potatoes draw out the salt.
Note: If the gravy gets too thick and the potatoes are still not soft, just add boiled water and allow to continue simmering under a watchful eye.
15. Sprinkle over the finished curry chopped up or whole sprigs of coriander.