Beef Curry with Chickpeas

RECIPES

Jan 30th 2012, 10:46

Serves 4

Curry tastes better once it’s stood for a while, so make this lovely sweet curry the day before to allow the flavours to develop nicely. If you like a bit more of a kick, increase the curry powder to taste.

1.5kg stewing beef, cubed
Salt and freshly ground black pepper.
80ml flour
60ml oil
1 large onion, coarsely chopped
2 garlic cloves, finely chopped
15ml medium curry powder
5ml borrie
300ml beef stock
1 tin (410g) Rhodes Chopped Peeled Tomatoes
30ml chutney
250g butternut, cubed
1 tin (410g) Rhodes Chickpeas, drained
150g baby potatoes, cooked

Season the meat with salt and pepper and roll each piece in the flour. Heat the oil in a saucepan and fry the meat until golden brown. Remove from the saucepan. Heat the remaining oil and fry the onion, garlic, curry powder and borrie for several minutes. Add the meat to the saucepan and add the stock, chopped tomatoes and chutney. Bring to the boil, reduce the heat and simmer for an hour-and-a-half. Add the butternut and simmer until done. Add the remaining ingredients and simmer for several more minutes. Season to taste and serve with rice.

TIPS
* Replace the beef with lamb. Remember that meat on the bone has more flavour.
* Add any vegetables of your choice to the curry. Make sure the meat is soft before adding the vegetables so that they don’t cook away.