I have some frozen beef meat in the fridge and don’t want to cook the usual curry dish this week. So I tried a recipe I cut out from some old magazine before it was discarded some months back, I can’t recall the magazine’s name now. I have some doubts about the recipe at first but my doubts were unfounded. The dish turned out great and tasty and my son loved it.
I find the only trouble is, you have to cook the meat beforehand till tender first. Tender meaning you have to boil the meat till you can pierce the meat and it tears apart easily. Also to fry/bake the potatoes wedges till cooked. Here’s the recipe.
- 300 grams cooked beef meat, cut to bite size pieces
- 3-4 potatoes, cut lengthwise and baked or fried and set aside
- 5 shallots, grounded
- 3 cloves of garlic, grounded
- 2 pieces of cinnamon stick
- 10-15 pieces of curry leaves
- 5 tbsp of bottled tomato sauce e.g. Maggi’s Tomato sauce
- 5 tbsp of chilli sauce e.g. Maggi’s Chilli Sauce (without the garlic flavor)
- 5 tbsp of chilli paste (blended or grounded from dried chillies, see my Chilli Paste post on how to make one)
- 5 tbsp thick soya sauce (normal soya sauce or kicap is ok, I added a bit of cornstarch to thicken the sauce later)
- 3 tbsp of ghee or clarified butter
- 5 tbsp of meat curry powder
- 50 grams cumin seed powder
- Salt & Sugar to taste
- Heat the ghee or clarified butter till melted in a pan then add in the grounded shallots and garlic, curry leaves, cinnamon sticks, curry powder and cumin powder till cooked.
- Add in about half cup of water and let it simmer. Then add in the tomato and chilli sauce and the soya sauce.
- Next add in the salt, sugar and seasoning (you can use MSG or ‘Haochi’ powder) till you get the desired taste.
- Finally add the cooked meat and potatoes and stir fry for a couple of minutes till the meat and potatoes are well covered with the sauce before removing from heat.