3lbs of cubed stewing meat (combo lamb and beef)
3 Tbsp curry powder (You can choose whichever kind you want depending on the taste and appearance you want to achieve. There are differences in taste, heat and colour. I tend to prefer a mild to medium hot yellow type.)
1 Tbsp ground cumin
2 medium diced tomatoes
1 medium-large onion, diced
3 medium potatoes, peeled and chopped into 1-inch dice
Chopped ginger, approximately a 2-inc by 1-inch piece before peeling
1 Tbsp salt
2 Cinnamon Sticks
2 Bay Leaves
Water, as needed
1 tub (approximately 7oz) of plain yoghurt or 1 cup of coconut milk
1-2 Tbsp oil
- Heat the oil in a deep dish pot over medium heat.
- Put the bay leaves and the cinnamon sticks in the oil. When the bay leaves begin to brown and the cinnamon sticks unroll, add the tomatoes and onion.
- Continue to cook and mix the tomatoes and onion until there start to become a touch mushy. Do not let them become a paste, however.
- Add the meat into the pot and mix it with the tomatoes and onion.
- Mix in the curry powder, cumin, salt and ginger.
- Add water so it covers the meat and stir. Continue to cook over medium heat until the meat becomes tender. If the water runs out, you will need to add more but you don’t want to dilute the flavour. If that does happens, carefully add more curry powder, cumin, ginger or salt as needed.
- Add the potatoes. Continue to cook for another 10-15 minutes or until the potatoes begin to soften.
- Stir in the yoghurt or coconut milk and let the dish simmer for another 5- 10 minutes.
- Serve over rice or eat it with naan (Indian oven-baked flatbread). You can also serve it with Mango Chutney and/or Raita (a cold yoghurt condiment often made with cucumbers).