Serves 4-6
Serving suggestion
Instead of adding the potatoes to the curry, grate them and pat dry with kitchen paper. Heat a little oil in a small saucepan and fry the potatoes until light
brown, then sprinkle them over the meat before serving.
Tip
If the curry is too strong for your taste, add plain yoghurt – this will also give the curry a creamier taste.
- Heat the oil in a heavy-based saucepan and brown the beef until golden. Sauté the onions, garlic and ginger until soft. Add the spices and fry for a further 2 minutes, stirring constantly.
- Stir in the stock and seasoning, and bring to the boil. Cover, then reduce heat and simmer for about 1 hour or until the meat is tender. Add the potatoes and simmer for a further 20 minutes. Serve with rice and a salad.
2 Tbsp (30 ml) cooling oil
750 g goulash cubes
2 onions, peeled and chopped
3 cloves garlic, peeled and crushed
1 tsp (5 ml) finely chopped root ginger
¼ tsp (2 ml) ground
turmeric
1 tsp (5 ml) ground cumin
1 tsp (5 ml) chilli powder
1 tsp (5 ml) ground masala
2 cups (500 ml) hot beef stock
salt and freshly ground black pepper to taste
2 medium potatoes, peeled and quartered
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