Beef Curry

Beef shin in a curry thickened by potato rather than by flour or coconut.

Beef. Not vegetarian — contains beef.

Ingredients

• 800 g beef shin, in 4 cm chunks
• 3 tablespoons curry powder
• 2 tablespoons vegetable oil
• 2 onions, sliced
• 4 cloves garlic, chopped
• 1 tablespoon ginger, chopped
• 2 tablespoons light soy sauce
• 1 litre hot water
• 600 g floury potatoes, in large chunks
• 1 teaspoon salt

Method

1. TOAST THE CURRY POWDER DRY in the pan first, over a low heat, for about 90 seconds until it darkens a shade and stops smelling dusty. Then tip it out. Fried in oil from cold it tastes raw right through the two hours.
2. Brown the beef in the oil in batches and set it aside.
3. Fry the onions in the same pan for 8 minutes until properly soft, then add the garlic and ginger for a minute.
4. Return the toasted powder and stir it into the onions for 30 seconds, then add the beef, the soy sauce and the hot water.
5. Simmer, covered, for 90 minutes.
6. Add the potatoes and cook another 30 minutes uncovered. Use a floury variety and cut them large: the outsides break down and thicken the sauce while the middles hold, which is the only thickener here.
7. Salt at the end, once the sauce has reduced and you can taste what it actually is.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

Filed under China · All recipes