You may also like
Categories:
canola oil baking apple onion fresh ginger garlic Curry stew meat water light coconut milk ground coriander cumin Garam Masala water russet potatoes
Viewed: 49 - Published at: 8 years agoIngredients
- 1 tsp canola oil
- 1 baking apple (such as Gala), peeled, cored, and cut into 1/4-inch dice
- 1/2 medium onion, chopped
- 2 tbsp chopped fresh ginger
- 2 cloves garlic, minced
- 7 oz. jarred mild curry paste (such as Patak's)
- 1 1/2 pounds stew meat, fat trimmed, cut into 1-inch pieces
- 1/2 cup water
- 1 can (14 oz.) light coconut milk
- 2 tsp ground coriander
- 2 tsp cumin
- 2 tsp garam masala
- 2 tbsp water
- 4 small russet potatoes, peeled, cut into 1-inch pieces
Method
- Heat canola oil in a large saucepan over medium heat. Add apple, onion, and ginger to the saucepan. Saute until the onions are beginning to soften, about 5 minutes. Add curry paste and garlic. Lower the heat to low, and cook for about 5 minutes, stirring constantly. Add beef stew meat and 1/2 cup water. Increase the heat to medium to medium-high and cook for about 10 minutes. Pour in coconut milk. Bring the mixture to a boil, then turn the heat to low.
- In a small bowl, combine ground coriander, cumin, and garam masala, along with about 2 tablespoons water. Stir to make a paste. Add the paste and potatoes to the beef mixture. Stir, cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Taste the curry and add spices to suit your taste. Serve over basmati rice, with raita (yogurt mixed with grated cucumber) and mango chutney.
