Beef Curry (Oamc) Recipe

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Ingredients:

Serving

2 kg stewing beef
1/2 kg skirt steak
1 potato (peeled and cut into large diced pieces 1 1/2 cups)
1 potato (peeled and cut into small diced pieces 1 1/4 cups)
1 sweet potato (peeled and diced into large pieces 2 cups)
1 onion (peeled and quartered and separate segments 1 cup)
2 carrots (peeled and cut in chunks 1 cup)
2 tbsp curry powder (i use clive of india)
2 tsp mustard powder
1 tsp sugar
2 garlic cloves (crushed or minced )
1 cup beef stock (use beef granules + water)
1 (400 g) can diced tomatoes (about 14 oz)
1/2 cup flour, seasoned with
salt and pepper
1/8 cup worcestershire sauce , plus
1 tsp sugar , i actually use 1/4 cup lancanshire sauce but zaar won'tsp accept
1 tbsp mixed fresh herbs (i use oregano, thyme and rosemary)
1 tsp cayenne pepper
1 tsp chili powder
1 tsp ginger
1 tbsp mixed fresh herbs (extra , chop just before using)
8 -12 tbsp oil (for cooking )

Directions:

Preheat oven to 150 degree C (300 degree F).
Peel and dice vegetables.
Mix curry powder, mustard powder and sugar together.
Trim and dice meats into large bit size pieces.
Coat meat with seasoned flour (best way I found is to put flour in a large bowl and in batches put the meat in to be coated, shake of excess and cook that batch continue to all meat used).
In a heavy duty pot (suitable for oven) put in oil (enough to cover bottom of pot) and over medium/high heat cook meat in batches to seal, set to one side, keep warm covered with alfoil or use a casserole dish with lid.
Wipe pot clean (to get rid of burnt flour).
Heat 2 tablepoons oil over medium high heat, cook potatoes and sweet potatoe for 10 minutes. Turn heat down to low.
Remove potatoes with slotted spoon onto a plate and put to one side.
Add more oil if required and turn heat up to medium/high and add onion and saute till soft. Turn heat to low.
Remove with slotted spoon and add to potatoes.
Over medium heat add curry powder, mustard powder and sugar mixture and the garlic cook till fragrant (about 1/2 to 1 minute).
Add vegetables to curry mixture and cook for 2 to 3 minutes of medium/high heat.
Now add the meat and mix well with the vegetables.
Add carrot, beef stock, tomatoes, lancanshire (or worcestershire),fresh herbs, cayenne pepper, chilli powder and ginger powder. Mix well together.
If meat and vegetables are not covered in liquid, top up with water and stir.
Put lid on pot and put into oven for 3 - 4 hours, till meat is tender, stirring occassionally.
Just before serving add extra tablespoon of fresh herbs (chop just before using).
Serve with rice.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	417.38 Kcal (1747 kJ)
Calories from fat	255.08 Kcal
		% Daily Value*
Total Fat	28.34g	44%
Cholesterol	48.75mg	16%
Sodium	911.11mg	38%
Potassium	564.87mg	12%
Total Carbs	26.07g	9%
Sugars	5.63g	23%
Dietary Fiber	3.7g	15%
Protein	16.87g	34%
Vitamin C	4mg	7%
Vitamin A	0.2mg	7%
Iron	5.2mg	29%
Calcium	62mg	6%

Amount Per 100 g
Calories	144.23 Kcal (604 kJ)
Calories from fat	88.14 Kcal
		% Daily Value*
Total Fat	9.79g	44%
Cholesterol	16.85mg	16%
Sodium	314.83mg	38%
Potassium	195.19mg	12%
Total Carbs	9.01g	9%
Sugars	1.95g	23%
Dietary Fiber	1.28g	15%
Protein	5.83g	34%
Vitamin C	1.4mg	7%
Vitamin A	0.1mg	7%
Iron	1.8mg	29%
Calcium	21.4mg	6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

10

Points
11

PointsPlus

Good Points

saturated fat free,
low cholesterol

Bad Points

High in Sodium

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