Beef and Butternut Squash Curry

Beef and butternut squash curry is the ultimate comfort food for cold Winter waether and the perfect foil for snow in London.

Ingredients

2 Tablespoons vegetable oil

1 sweet yellow onion, sliced thinly

kosher salt

2 lbs. stewing beef,

2 branches of curry leaves (about 30 small leaves)

Thumb of fresh ginger, sliced

3 cloves whole garlic, peeled

1 13.5 oz. can coconut cream

2 cups water

2 teaspoons tumeric

2 tablespoons curry powder

1/4 teaspoon chilli powder

1 teaspoon ground coriander
1/2 teaspoon ground cumin

2 teaspoon tamarind concentrate

Method

Heat the oil in a laerge pan, add the sliced onions and cook until softened and golden brown, about 10 minutes. Add the curry leaves and stir-fry until fragrant, about 1 minute. Season the meat lightly with salt. Working in two batches, add the meat to the pot with the curry leaves, and sear on both sides until golden brown, about 3 minutes per side. Add the remaining ingredients, except for the squash, to the pot.

Bring the ingredients to a boil on high heat, then lower the heat to medium-low. Simmer partially covered, stirring occassionally for three hours. Then, add the squash to the pot, stirring the pieces in with the sauce and cook for ten minutes until tender.