Pleb Beef Curry with Spicy Rice
Ingredients For Curry
700g of stewing Beef.
14 Small Potatoes.
2 Large Onions.
3 Tablespoons All Purpose Curry.
3 Tablespoons Strong Curry.
1 teaspoon of Extra Strong Curry.
2 teaspoons of Crushed Garlic.
2 teaspoons Rochelle’s Habenero Chilli or similar.
4 Cinnamon Sticks.
20g of fresh Curry leaves Chopped.
4 teaspoons salt (for Curry)
2 Beef Cubes
5 Cups of water
Packet of Vegetable Soup
Ingredients For Spicy Rice3 Cups of Long grained Rice (We used Pranjal Parboiled Parmal Rice)
4 teaspoons Salt (for Rice)
2x 7g packets of Turmeric
Dash of Cinnamon
1 Green Pepper
1 Red Pepper
1 Yellow Pepper
1 Small Chilli
2 Tablespoons of Butter
MethodPlace stewing beef into a 5 litre Dutch Oven, Microwave on high for 5 Minutes.
Then Chop the fresh curry leaves coarsely..
Add to the half cooked beef, then add the dry ingredients
Stir well cook for 5 minutes more on high…
Chop the two tomatoes coarsely add to the curry mixture
Dissolve 2 beef cubes in a cup of boiling water.
Add beef stock and two more cups of water to the stew,
Microwave for 10 minutes more on high.
Then Grate carrots, dice potatoes and coarsely chop Onions.
Boil in about 1.5 litres of water until potatoes are tender, drain and add to Dutch Oven.
Stirring well to blend all the ingredients, add vegetable soup and last two cups of water.
Cook on high for another 20 Minutes.
Let the Curry stand overnight to mature.
Preparing the RicePlace 1.5 litres of water, rice and dry spices into a pot.
Bring to boil, boil till rice is tender and soft, drain off water add the butter.
Stir well and let stand, while you…
Heat the Curry in the microwave oven for 5 to 10 minutes.
Add a cup of water if the curry is too dry. Serve and enjoy.