Homey. That's the best way to describe this dish. It's not delicious or particularly exotic, but it's satisfying: good peasant food, more like a stew than a curry, with just a hint of Asian flair. It also improves with age, as the flavors blend. It's only slightly spicy. Don't expect to be overwhelmed, but if you're looking for some comfort food, give this a try. If you do, you can comment on this recipe here.
I made a few changes from the original in making this recipe: I used regular sesame oil instead of light (it's what I had), cut the potatoes in smaller pieces and seasoned the beef directly. The recipe below is what I did. I served it with Indian naan, as I forgot to make rice. You will want some starch to go with the extra curry. Note that you need a food processor to make this recipe.
Beef and Potato Curry
Ingredients
- 2 large onions, quartered
- 5 cloves of garlic
- 1 1/2" fresh ginger, sliced
- 1 tsp ground turmeric
- 1 tsp chili powder
- 1/4 cup sesame oil
- 1 1/2 lbs beef, cubed
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1 1/2 tsp salt or to taste
- 3 large potatoes, cubed
- 2 cups of water
Instructions
Put the onions, garlic, ginger, turmeric and chili powder in a food processor, and process into a paste. Heat the oil in a deep-sided frying pan, and gently fry the paste until it acquires a golden-brown color (about 10-15 minutes). Meanwhile, season the beef with the cumin, coriander and salt. When the onions are ready, add the beef, coat well and brown. Add the potatoes and the water and simmer gently until the potatoes are done (the beef should cook more quickly), about an hour.
Adapted from Asian Online Recipes