WHAT A TREAT FOR YOUR TASTE BUDS: JUST BECAUSE IT SAYS CURRY IT DOESN’T HAVE TO BE OUT OF THIS WORLD HOT/SPICY
INGREDIENT LIST
1 cup chopped onions 1-inch fresh ginger or already crushed ginger
3 garlic cloves peeled & chopped or already chopped garlic 4 sticks celery sliced thin
4 big carrots sliced thin 1 Russet potato chopped in small squares
2 Red capsicum (sweet peppers) 1 can tomato sauce or litre jar
1 Kg stew beef or chuck stew cut into small cubes 1 cinnamon stick or 3/4 tsp. cinnamon
(Ceylon cinnamon is the healthiest according to my active 93 year old mom!)
1/2 teaspoon ground turmeric powder 2 teaspoons coriander powder
(Organic Tumeric is also praised by 93 year old Mom and she puts a bit in everything…even milk)
1 1/2 teaspoons garam masala 1 1/4 tsp red chilies powder
Juice from one lemon (fresh lemon not bottled lemon juice). 1/2 cup water or as needed not to burn
- Cooked Basmati Rice, for serving with curry (Mom only uses Elephant brand Basmati Rice; nice long grains)
- A food processor works wonders for slicing vegetables and saves time; place all sliced vegetables and diced potato in a stock pot with ginger, garlic, tomato, ground turmeric, ground coriander, garam masala, red chilli powder, cubes of beef, lemon juice and water and cook on medium with the lid on stirring frequently.
- Season with a bit of salt
- Turn heat to simmer with lid on as everything combines. Don’t forget to stir pot to keep from burning on the bottom.
- This is when to cook your basmati rice 1:1 cups of rice to water.
Serve your curry over rice and be prepared to enjoy!