Beef and Potato Curry, Vegetable Curry and Strawberry healthy dessert

veggie curry, beef and potato curry and mascarpone strawber
Originally uploaded by wayfarer.

Clockwise from the salad...

Beef and potato curry (yummmmmyyy...we don't have a lot of repeat meals but this is one we do repeat about once a month), a healthy "dessert" - cinnamon raisin bread topped with mascarpone cheese, a drizzle of honey, shredded basil and strawberries, vegetable curry (cauliflower, carrots, lima beans, corn, peas, mushrooms, onion).


The recipe (adapted from http://www.cookingwithbj.com/bjcooking/recipe/rcpdetail.php?rcpID=433&rcatID=107):

1 lb cubed beef
1 TBSN garlic paste
1 TBSN ginger paste
1\2 cup slightly beaten yogurt
1 - 1 1/2 teaspoons chili powder
1 teaspoon dhunya/coriander powder
1 1\2 teaspoons salt
1/4 cup oil
1 large onion, finely chopped
3 small (or 2 medium or 1 gigantic) potatos peeled and cubed
1 teaspoon garam masala
1\4 cup coriander, fresh, chopped
2-3 green chilis, sliced down the middle and seeds taken out (or left in if you want it extra spicy

Method:

1. Place meat in a bowl, add ginger and garlic paste, yogurt, chili powder, turmeric, salt and coriander powder. Mix all the ingredients thoroughly and leave to marinate for an hour.
2 Heat oil in heavy-based saucepan. Add onions and stirring frequently fry onions until light-medium brown. Add meat and marinade and stirring constantly, fry meat until brown, about 5 minutes.
4. Add about one cup water (barely cover meat), stir once and cover with tight fitting lid. Reduce heat and cook until meat is half cooked, about 20 minutes.
5. Add potatoes and enough water to cover meat and potatos, mix well, cover and cook for another 25 minutes or until beef and potatoes are tender.
6. Add garam masala, coriander leaves and green chilies and cook for another minute and then let it sit for a while before serving.

(Pakistani and Indian food taste better after sitting for a while...and it's even better the next day after all the spices and flavors have mingled for a day. I usually cook in the morning and let it sit then refridgerate and reheat in the evening.)

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Vegetable Curry:

I put a little olive oil in a wok or pot and stir fry onions in the oil until carmelized or medium brown. Add about a tablespoon of garlic paste and a tablespoom of ginger paste, a chopped clove of garlic and about 1 teaspoon turmeric and 1 teaspoon chili powder. Add the vegetables (whatever you want). I do lima beans, cauliflower, peas, mushrooms, carrots (but carrots you have to precook in the microwave for about five minutes or so to soften a bit - otherwise they'll be hard), corn. I use whatever i have around. Add a little water or veggie broth or chicken broth and fast simmer for about ten minutes or until done. Sprikle fresh corriander/cilantro on top.