Mum’s Savory Beef and Potato Curry Recipe

Sweat and tears. That’s what one family friend requests when invited for an evening of my mum’s savory curry, and my mum is always more than happy to oblige. (Yes, I spell Mum with a “u”. I say “zed”, too. You know, the last letter of the alphabet.) Our friend continues to spoon the curry into his mouth, despite the fact that his beet red face is covered with rivulets of sweat and tears. We require him to sign a waiver before he starts to eat and the paramedics are put on high alert.

Now, I don’t prefer my curry Hades-hot. Thankfully, neither does my family. My mum, who grew up in Jamaica and spent the first two years of her 44-year (and counting) marriage to my dad in Malaysia, pulls the influences and flavors of those countries into her curry. This versatile recipe can be made with beef, chicken thighs, or lamb and pleases with its aromatic depth.

Heat 1 teaspoon canola oil in a large saucepan over medium heat. Peel and core one baking apple (I typically use Gala) and cut into 1/4-inch dice. Add it to the saucepan, along with 1/2 medium onion, chopped and 2 tablespoons chopped fresh ginger.

Sauté until the onions are beginning to soften, about 5 minutes. Add 7 ounces mild curry paste (I use Patak’s) and 2 minced garlic cloves. Lower the heat to low, and cook for about 5 minutes, stirring constantly.

Add 1 1/2 pounds beef stew meat, fat trimmed and cut into 1-inch pieces and 1/2 cup water. Increase the heat to medium to medium-high, depending on your stove and cook for about 10 minutes.

Add 1 can (14 oz.) light coconut milk. Bring the mixture to a boil, then turn the heat to low.

In a small bowl, combine 2 teaspoons each of ground coriander, cumin, and garam masala, along with about 2 tablespoons water. Stir to make a paste.

Add the paste to the beef mixture. Peel and cut 4 small russet potatoes into 1-inch pieces and add to the pot. Stir, cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Taste the curry and add spices to suit your taste.

Other curry recipes:

Cookin’ Canuck’s Rich & Savory Chicken Curry
Herbivoracioius’ Quick Chana Masala with Mushrooms
Simply Recipes’ Mango Chicken Curry
Rasa Malaysia’s Chicken Tikka Masala

Mum’s Savory Beef and Potato Curry

1 tsp canola oil
1 baking apple (such as Gala), peeled, cored, and cut into 1/4-inch dice
1/2 medium onion, chopped
2 tbsp chopped fresh ginger
2 cloves garlic, minced
7 oz. jarred mild curry paste (such as Patak’s)
1 1/2 pounds stew meat, fat trimmed, cut into 1-inch pieces
1/2 cup water
1 can (14 oz.) light coconut milk
2 tsp ground coriander
2 tsp cumin
2 tsp garam masala
2 tbsp water
4 small russet potatoes, peeled, cut into 1-inch pieces

Heat canola oil in a large saucepan over medium heat. Add apple, onion, and ginger to the saucepan. Sauté until the onions are beginning to soften, about 5 minutes. Add curry paste and garlic. Lower the heat to low, and cook for about 5 minutes, stirring constantly. Add beef stew meat and 1/2 cup water. Increase the heat to medium to medium-high and cook for about 10 minutes. Pour in coconut milk. Bring the mixture to a boil, then turn the heat to low.

In a small bowl, combine ground coriander, cumin, and garam masala, along with about 2 tablespoons water. Stir to make a paste. Add the paste and potatoes to the beef mixture. Stir, cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Taste the curry and add spices to suit your taste. Serve over basmati rice, with raita (yogurt mixed with grated cucumber) and mango chutney.

Serves 6.

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