Credit
Ingredients:
2 lbs beef chuck or lamb, cubed
2 tbsp vegetable oil
2 large onions, finely sliced
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 tbsp Durban curry powder
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
1 tsp paprika
1/2 tsp cayenne pepper
2 tomatoes, diced
2 tbsp tomato paste
2 cups beef stock
2 large potatoes, cubed
1 tsp salt
1/2 tsp black pepper
1 loaf unsliced white bread
Fresh cilantro, chopped for garnish
Directions:
Heat the oil in a large pot over medium heat.
Add the onions and cook until golden brown, about 8-10 minutes.
Stir in the garlic and ginger and cook for 1 minute.
Add the curry powder, cumin, coriander, turmeric, paprika, and cayenne pepper. Cook for 30 seconds until fragrant.
Add the beef or lamb and brown on all sides.
Stir in the tomatoes and tomato paste.
Pour in the beef stock and season with salt and black pepper.
Bring to a simmer, cover, and cook for 1 hour 30 minutes.
Add the potatoes and continue cooking uncovered for 30-40 minutes until the meat is tender and the sauce has thickened.
Cut the loaf of bread into halves or quarters and hollow out the center, reserving the bread pieces.
Spoon the hot curry into the hollowed bread loaves.
Garnish with fresh cilantro and serve with the reserved bread for dipping.
Prep Time: 20 minutes | Cooking Time: 2 hours 10 minutes | Total Time: 2 hours 30 minutes
Kcal: 690 kcal | Servings: 6 servings
