The Japanese love beef curry dishes. The curries vary in heat and are usually served on rice. This easy version features tasty braising steak, plus onions and potatoes, which absorb the delicious braising liquid. If you are a curry fan, this quickly made version will do the trick.
Ingredients: (Serves 4)
- 900 g braising steak, cut into 2.5 cm cubes
- Sea salt and freshly ground black pepper
- 3 tablespoons grapeseed or rapeseed oil
- 2 large onions, cut into 2.5 cm dice
- 1 tablespoon finely chopped fresh ginger
- 2 tablespoons Madras curry powder
- 2 large unpeeled Maris Piper, Desiree or King Edward potatoes, washed and cut into 2. 5 cm dice
- 950 ml fresh chicken stock or stock made from low-salt chicken stock cubes
- 1 lemon, cut into wedges
- White steamed rice, for serving
Method:
Season the meat with salt and pepper. Heat a tall, wide saucepan over a high heat. Add 2 tablespoons of the oil and swirl to coat the bottom. When the oil is hot, add the beef, in batches if necessary. Saute for about 3 minutes until browned on both sides. Remove and set aside.
Reduce the heat to medium-high and add the remaining tablespoon of oil. Swirl, and when the oil is hot, add the onions, ginger and curry powder. Saute, stirring, for about 2 minutes until softened. Add the potatoes, the meat and the chicken stock and adjust the seasoning, if necessary. Bring to a simmer, cover and cook for about 1¾ hours until the meat is spoon-tender.
Place the rice on a platter or distribute between four individual plates. Top with the beef and vegetables, garnish with the lemon wedges and serve.
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