Beef & Potato Curry...

This recipe comes from a local business man who grew up in Fiji, at a time when Indian migrants bought many foods to Fiji. Fiery curries from Madras and those which contained a subtle blend of spices to tempt the palate. A friend of mine tried his curry that he was selling serves of at a local church fete and I just had to get the recipe and try it for myself...
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BEEF & POTATO CURRY
1 kg stewing steak (chuck/round), diced
1 tablespoons vegetable oil
1 large onion
3 cloves garlic, crushed
2 teaspoons ginger, grated
2 teaspoons mustard seeds
2 tablespoons curry powder
1 tspn Garam Masala
1 red chilli - as hot as you like - I like mild ones, chopped finely, seeds removed
1 400gm can diced tomatoes
2 tablespoons white sugar
2 teaspoons salt
6 curry leaves (I used bay leaves)
1 cup of water or stock
2 tablespoons of white vinegar
4 large potatoes, peeled and diced into largish chunks
Quantity of Basmati rice, cooked and kept hot
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Heat oil in a large pan or stove top casserole until very hot. Add mustard seeds and stir until they begin to pop (be careful, they fly everywhere). Add the onion and sautee until tender. Add ginger and garlic and cook off for 2 minutes, stirring to prevent sticking.
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Add curry powder and garam masala and bay leaves and fry for 2 minutes, stirring constantly.
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Add the salt and vinegar
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Add the beef in and stir until it is coated with spice mixture. Cook for 5 minutes to brown the meat. Take care that is doesn't stick to the pot.
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Add in the tomatoes and chilli and sugar, cover and cook for 30-45 minutes until the beef is tender. Add in small quantities of water if it looks dry. Now add in the potatoes and cook further until the potatoes are tender (another 20 minutes?)
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Serve on a bed of Basmati rice... it's got just a good kick of heat without blowing your head off. It makes you go back for another spoonful! Adjust the spice up and down next time you make it.
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I bought an Sunbeam Rice Perfect 5 electric rice cooker like this one but I got mine for $17.00! It cooked the basmati rice perfectly in about 18 minutes - and then it keeps it warm until you need it. I hope you'll try this curry in the coming winter months - there is no reason why you couldn't do it in a slow cooker for a weekday dinner or weekender for that matter.
Enjoy,
Joolz