About the Recipe
This recipe takes a little longer than most of my curries (to make the beef nice and tender) but the result is well worth it. I use Java curry cubes which the maker, House Foods, reckon to be their richest tasting curry (they also make Vermont & Kokomaru brands) so I don't add much extra flavouring here apart from a little red wine (red wine in curry? trust me, it works....but if you don't like wine, feel free to omit it.) This is a great dish for those nights when it's beginning to get a little darker a little sooner and a little colder - when your thoughts are about an extra layer and something warming on your kitchen table.
Ingredients
6 pieces “Java” curry roux
850g braising beef, cut into big chunks
400g potatoes, peeled
300g carrots, peeled
2 cloves garlic
1cm ginger
1 onion
4 lge mushrooms
100ml red wine
500ml water
3 tbsps veg oil
Preparation
cut the potatoes into quarters
halve the mushrooms
cut the carrots into chunks
mince the onion, ginger and garlic
heat 1 tbsp of oil in a pan and fry the ginger, garlic & onion for 2 mins
add the rest of the oil and then fry the beef until it is sealed
add the rest of the vegetables and the red wine and cook for 1 min
add the water and cubes pieces of Java curry
bring to the boil and simmer for 90 mins
add 4 more Java curry pieces and simmer for a further 20 mins, stirring occasionally
serve with white rice