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Sunday, January 8, 2012

Beef Curry

I don't usually like beef in my curry but we tried this last week from Food & Wine and it was delicious. It was very quick to make although it could be a while before the smell of the house is curry free. Occupational hazard I suppose...

1.5 lbs lean ground sirloin
1 large onion, finely chopped
1 carrot, finely diced
handful of cauliflower florets if you have some
2 TB minced ginger
2 garlic cloves minced
1.5 TB curry powder
2 TB flour
1 large yukon gold potato, cut in 1/2 inch dice
1.5 cups chicken broth
14 oz can of coconut milk
14 oz can of diced tomatoes with juice
1 cup frozen peas

1. In a large dutch oven, heat a bit of canola oil and then add the sirloin. Break it up as it cooks so that you don't have any lumps.

2. Add the onion and ginger, potatoes, carrots and cauliflower if you have them. Cook until soft. Add plenty of salt and pepper.

3. Add the curry powder and cook for a minute or two. Then add the flour and stir until all veggies are coated.

4. Increase the heat to high and add the chicken broth and tomatoes and stir well. Stir up any bits from the bottom of the pot.

5. Bring to a boil and then and then lower the heat to low, cover and simmer for 20-30 minutes. If the sauce is too thick, add some broth. If it's too runny, leave the lid off for a bit and let it boil away.

Serve with basmati rice and/or toasted naan with butter.

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