Beef Curry With Potatoes

Taken from Margeret Fulton's book of Indian Cooking for Zaar World Tour

• Ready In: 1 hr 40 mins
• Serves: 4

Ingredients

• 4  tablespoons  oil
• 2  onions, finely chopped
• 2  garlic cloves, chopped
• 1  teaspoon chili powder
• 1  tablespoon ground cumin
• 1 1⁄2 tablespoons ground coriander
• 2 1⁄2 cm  piece ginger, finely chopped
• 750  g stewing beef, cubed
• 2  tablespoons tomato puree
•  salt
• 375  g potatoes
• 4  green chilies

Directions

1. Heal the oil in a large pan and add the onions, frying until lightly coloured.
2. Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally; if the mixture becomes dry, add 2 tablespoons of water.
3. Add the beef and cook, stirring, until browned all over. Add the tomato puree, salt to taste and just enough water to cover the meat; stir very well.
4. Bring to the boil, cover and simmer for about 1 hour or until the meat is almost tender. Add the potatoes and whole chillies and simmer until the potatoes are cooked.