Total Time
2hrs 40mins
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.

Ingredients Nutrition

Directions

  1. Chop the rump steak into large bite sized pieces.
  2. In a Dutch oven, fry the onions in butter until golden.
  3. Add approx 1 T of curry powder depending on your taste preferences.
  4. Add the chopped meat and fry.
  5. Add about 1-1.5 cups of water for every person and add the bay leaves.
  6. Bring to a boil then allow to simmer.
  7. This is best cooked slowly ie for a couple of hours.
  8. Taste test at some point and add salt as needed.
  9. 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.
  10. Serve with boiled white rice.