Mum’s Savory Beef & Potato Curry

Ingredients

• 1-½ pound Beef Stew Meat, Fat Trimmed, Cut Into 1-inch Cubes
• 4 whole Small Russet Potatoes, Peeled, Cut Into 1-inch Pieces
• 1 whole Baking Apple (such As Gala), Peeled, Cored And Cut Into 1/4-inch Dice
• ½ whole Medium Onion, Chopped
• 2 Tablespoons Chopped Fresh Ginger
• 2 cloves Garlic, Minced
• 1 can (14 Oz. Can) Light Coconut Milk
• 1 jar (7 Oz. Jar) Mild Curry Paste (such As Patak's)
• ½ cups Water
• 2 teaspoons Ground Coriander
• 2 teaspoons Cumin
• 2 teaspoons Garam Masala
• 2 Tablespoons Water
• 1 teaspoon Canola Oil

Preparation Instructions

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 the 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.