Prep 40 mins
Cook 2 hrs
This is my favourite comfort food and now that I am a vegetarian I keep trying to perfect a vegetarian version. This curry is more like a mild onion stew but I have adored it since childhood. Whenever Mum asked what I wanted for Sunday lunch, this would be my request. I have always preferred to put just enough on my rice to dampen it so a little goes a long way. This recipe is even better heated up in a frypan with left over rice.
- rump steak, one large piece
- yellow onion, at least one per person,chopped
- bay leaf
- mild curry powder
- butter or oil, for frying
- salt, to taste
- uncooked white rice, 1/2 cup per person
- Chop the rump steak into large bite sized pieces.
- In a Dutch oven, fry the onions in butter until golden.
- Add approx 1 T of curry powder depending on your taste preferences.
- Add the chopped meat and fry.
- Add about 1-1.5 cups of water for every person and add the bay leaves.
- Bring to a boil then allow to simmer.
- This is best cooked slowly ie for a couple of hours.
- Taste test at some point and add salt as needed.
- Dissolve 1-2 tsp of arrowroot in a small amount of cold water and carefully add to the stew if it has not thickened sufficiently.
- Serve with boiled white rice.