Envious as I am of all the new seasons asparagus and strawberries being consumed in the Northern Hemisphere it is rather nice to be rugged up warm in front of the fire, drinking pinot noir and tucking into a hearty stew.
I try to feed the family mostly fish and chicken with the occasional bean dish when they least expect it. Too much of this and one of the three males in the house will eventually say "Where's the beef?" So here's the beef, boys.
BEEF AND POTATO CURRY
(serves 4 people)
2 onions, finely sliced
1 red pepper (capsicum) diced
3 cloves garlic, crushed
2 tablespoons oil
1 teaspoon grated fresh ginger
1 teaspoon tumeric
1 teaspoon chili powder
2 teaspoons spice powder (alternatively add 1 teaspoons each of ground coriander and ground cumin)
750 gr beef blade steak, diced into 2cm pieces
400 gram can or tomatoes
2 cups water
4 medium potatoes, peeled and chopped into 8 pieces
1 bag spinach (about 150 grams)
In a large saucepan or pot place oil, garlic, onions, red pepper and cook over a gentle heat until softened.
Add the spices and ginger and cook for a minute, while stirring.
Increase heat to medium and add beef, tossing to coat in spices.
Add tomatoes and water, bring to the boil and simmer for 1 hour.
Add potatoes and simmer for 20 minutes.
Add spinach and simmer a further 10 minutes.
Serve with steam rice.
This recipe has been adapted from the New Zealand Foodtown Magazine which recently featured an article on blogging in which I was mentioned.
My dear friend Arfi at Homemades is running an event called Cook and Eat Meat to raise awareness about iron deficiency in women. She asks we raise the awareness together for all the women in the world to eat meat in order to correct the iron level, to keep the iron level steady, and to keep healthy. This is my entry for Cook and Eat Meat.
