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Prep Time: 40 Minutes Cook Time: 120 Minutes |
Ready In: 160 Minutes Servings: 8 |
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This is my favourite comfort food and now that I am a vegetarian I keep trying to perfect a vegetarian version. This curry is more like a mild onion stew but I have adored it since childhood. Whenever Mum asked what I wanted for Sunday lunch, this would be my request. I have always preferred to put just enough on my rice to dampen it so a little goes a long way. This recipe is even better heated up in a frypan with left over rice. Ingredients:
rump steak, one large piece |
yellow onion, at least one per person,chopped |
bay leaf |
mild curry powder |
arrowroot |
butter or oil, for frying |
salt, to taste |
uncooked white rice, 1/2 cup per person |
Directions:
1. Chop the rump steak into large bite sized pieces.
2. In a Dutch oven, fry the onions in butter until golden.
3. Add approx 1 T of curry powder depending on your taste preferences.
4. Add the chopped meat and fry.
5. Add about 1-1.5 cups of water for every person and add the bay leaves.
6. Bring to a boil then allow to simmer.
7. This is best cooked slowly ie for a couple of hours.
8. Taste test at some point and add salt as needed.
9. Dissolve 1-2 tsp of arrowroot in a small amount of cold water and carefully add to the stew if it has not thickened sufficiently.
10. Serve with boiled white rice.
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