👨‍🍳 Instruktioner

1. 1

   Cut beef into approximately 1cm cubes and season with salt and pepper to taste. In a large saucepan, add olive oil, onion, garlic, thyme, curry leaves, beef, and coriander stems. Cook over medium heat for 2 minutes.

   💡 Proffstips: Ensure beef is well-seasoned before cooking.
2. 2

   Add half a cup of beef stock and reduce heat to low. Continue cooking for 40 minutes, covered, stirring occasionally, until the beef is tender. Add more beef stock as required if liquid levels drop.

   ⏱️ 40 minutes

   💡 Proffstips: Low and slow cooking is key to tender beef.
3. 3

   Meanwhile, rinse and place the prepared potatoes in a microwave-safe container, filled with boiling water slightly below the top of the potato level. Microwave on high for 5 minutes at a time until softened but firm. Drain and set aside.

   ⏱️ 15-20 minutes

   💡 Proffstips: Pre-cooking potatoes helps them cook evenly in the curry.
4. 4

   In a separate bowl, mix the curry powder and turmeric. Add a tablespoon of liquid from the saucepan and continue to add 1 tablespoon at a time, stirring until a smooth paste is created.

   💡 Proffstips: Making a paste ensures the spices are well incorporated and don't burn.
5. 5

   Add the spice paste to the saucepan and stir well. Continue cooking on low heat for another 5 minutes.

   ⏱️ 5 minutes
6. 6

   Stir in the tomato puree, tomato paste, and the pre-cooked potatoes. Cook for another 10 minutes.

   ⏱️ 10 minutes

   💡 Proffstips: Ensure potatoes are coated in the sauce.
7. 7

   Sprinkle with chopped coriander leaves prior to serving. Serve over steamed rice or with farata, accompanied by tomato chutney.

   💡 Proffstips: Fresh coriander adds a burst of freshness.