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 ¼-inch dice. Add it to the saucepan, along with ½ 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 ½ pounds beef stew meat, fat trimmed and cut into 1-inch pieces and ½ 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 teaspoon canola oil
1 baking apple (such as Gala), peeled, cored, and cut into ¼-inch dice
½ medium onion, chopped
2 tablespoon chopped fresh ginger
2 cloves garlic, minced
7 oz. jarred mild curry paste (such as Patak's)
1 ½ pounds stew meat, fat trimmed, cut into 1-inch pieces
½ cup water
1 can (14 oz.) light coconut milk
2 teaspoon ground coriander
2 teaspoon cumin
2 teaspoon garam masala
2 tablespoon 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 ½ 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.
MaryMoh
Looks delicious. I can never have enough of curry. Goes great with rice....yum
Janice
Oh my that must be hot! I heard a comment on tv that you shouldn't make a man cry over his food and that was a Jamaican lady! I like that you have a 'Mum' - me too!
Sandie {Inn Cuisine}
This dish looks & sounds so appetizing, and comforting too. I don't cook curry dishes much at home (although I order them when dining out), but this recipe has inspired me to rethink my efforts.
Teanna
Oh wow that look so absolutely amazing. My mom is from Trinidad and these types of dishes are my favorite. Wow. Love!
Cookin' Canuck
Thanks so much for all of your comments. I'm glad everyone is finding this recipe as enticing as I do.
Kalyn, I think cauliflower would work really well in place of the potato. Cauliflower appears regular in Indian dishes and pairs well with these flavors.
Tommy, let me know how it works out with turnips. I bet they'll never notice!
Trix, chickpeas would be a great way to make this into a vegetarian dish.
penny aka jeroxie
apples in curry... I must try that.
Lorraine @ Not Quite Nigella
Hey fellow Mum'er and Zed'er! 😛 Thankyou so muchf or sharing this recipe. I adore these kinds of recipes and treasure the recipes that my mum gives me too! 🙂
Milton
Hey fellow Mum'er and Zed'er! 😛 Thankyou so muchf or sharing this recipe. I adore these kinds of recipes and treasure the recipes that my mum gives me too! 🙂
Trix
Since I don't eat beef but I'm loving that curry paste, I bet this would be fabu with chick peas subbing for the beef. I do love super spicy hot, I'm not gonna lie, but this dish reminds me that if done correctly, a milder curry can be absolutely bursting with flavor. Your mom must be so cool!
Tasty Eats At Home
Drool. This reminds me of this dish my husband loved at a Thai restaurant recently, with a few changes in spices. He ordered Beef Massaman (sp?). It was delicious. I think i need to try this.