Saturday, February 20, 2010

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.