ok this is a "take " on an egyptian style curry
Lean steak or beef cut in to stroggonoff style strands
Onion......large spanish sliced
Okra ....because i like it, but not necessary
red and green pepper............definately green pepper
tomatoes in skin and cut in halfs
mushrooms.........dad used to half them i like to 1/4 mine and dry fry first as i like the taste, but not the texture
potatoes pealed and cut in to various sizes.....important as some break down to thicken
spices
tummeric as much as possible
and "BOLS" curry powder......bols is the best
so here goes
dry fry or sear all the steak or beef then remove and fry the onions until soft re add the beef and continue cooking..........add 1 table spoon of the curry powder and about half a table spoon of tummeric...........if you can stand that much, i love it.
add in the mushrooms............mine would have been pre cooked , but its not necessary, next the potatoes so they get well covered in tumeric, add in the peppers okra and tomatoes then add water to cover.......let this lot simmer either covered or un covered for about 45 mins to an hour..........season with salt and pepper to taste and continue on the cooker for another 30 minutes ........you can cook it longer if you want but about 90 minutes is enough
then serve with decent basmati rice
sometimes i add in a chilly if its only me, but the curry powder s strong enough
beef should be very tender
no reason why you cant chuck in other bits........with the leftovers we tend to boil some eggs and chuck them in and heat for about 20 minutes...............so egg curry on day to both very tasty
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