Beef Curry

This is another easy stew to make. You can assemble the stew and leave it to cook for 2-3 hours.
As all stews, it is best made one day earlier.

Ingredients for 6-8 people:

• 1.5 kg. stewing beef, cut into large chunks
• 1 large onion, sliced
  
• 1 carrot, sliced
  
• 1 stick of celery, chopped
  
• 2 tbsp curry powder, hot or mild.
  
• 2 cloves of garlic
• 1 x 2cm piece of fresh ginger
  
• 1 red pepper, chopped
  
• 400 ml. tin of coconut cream
• salt and pepper, to taste
  

Fry the onion with 1 full teaspoon of salt and 2tbsp oil, for 5 or 10 minutes. The colour of the curry will depend on how long you fry the onion. If you want a rich dark colour, fry it for longer until it begins to caramelize. If you want a light colour, fry it for 2-3 minutes until it softens.

Meanwhile, take the garlic, ginger and pepper, place them in a blender with half a glass of water.
liquidise this until you have a smooth, bright red liquid. Put this mix to one side.

Add the curry powder, carrot and celery to the onion. Stir for a minute and incorporate all of the meat, the liquidised pepper mix, and the coconut cream.
Stir the meat, cover the pan and bring the stew to the boil.
Turn the heat down to the minimum and simmer gently for 2 hours.
Check the seasoning and add more salt if needed.

Serve hot, with Indian bread and a pilau, or just plain boiled Basmati rice.