Curried Beef with Potatoes and Peas (1 hour prep time)
1 pound stew beef
1 ½ cups water
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¼ cup ghee (or butter)
2 Tablespoons fresh chopped ginger root
2 Tablespoons finely chopped garlic
1 cup finely chopped onions
1 ½ teaspoon salt
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2 teaspoons cumin
1 teaspoon turmeric
½ teaspoon hot red pepper flakes
2 Tablespoons coriander
3 medium firm, ripe tomatoes coarsely chopped (or 1 ounce dried tomatoes from the garden last summer)
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8-10 ounces fresh or frozen peas
1 large potato, cut into ½” cubes
• In a saucepan, simmer the stew beef in the water for an hour (or as needed) until tender.
• When the beef is close to being finished, melt the butter in a separate skillet. When the butter is hot (i.e. a drop of water pops) stir in the ginger, garlic and onions and salt. Fry (moderate heat) 7-8 minutes until soft and golden brown.
• Add the cumin, turmeric, hot red pepper flakes, coriander and tomato. Stir and cook for a minute or two.
• Drop in peas and potatoes, turning to coat. If the meat is not ready, set this aside until it is.
• Drain the broth from the stew meat into the pea/potato mixture. Heat to boiling, cover tightly and simmer 10 minutes or until potatoes are tender but intact. (Add more water, if needed to prevent drying out.)
• Stir in the beef, heating if needed, and then serve.
