Last Night’s Beef and Potato Curry…

“Leftovers make you feel good twice.”

~ George Carlin

This is a quick and easy curry to make,

using leftovers from the Sunday Roast.

I froze the leftovers…too good to waste!

Sauté the onion, garlic-ginger paste and cook down the tomatoes.

In with the chilli powder and turmeric.

Ingredients:

• 4 slices of leftover roast beef
• 250g potatoes, peeled & cubed
• 2 tbs groundnut oil
• 3  shallot onions, fine slice
• 3 medium tomatoes, diced
• 1 tbs garlic ginger paste
• 1/2 tsp chilli powder
• 1/4 tsp turmeric
• 2 green chillies chopped
• 200ml beef stock
• 1 tbs garam masala
• Fresh coriander, chopped
• Sea salt and black pepper
• 1 lemon

Roast beef at the ready!

In with the chillies, beef and garam masala.

Homemade Garam Masala is wonderfully fragrant.

Method:

1. Add the oil to a large pan, heat, add the onions, sauté to soften, then add garlic ginger paste.
2. Add the diced tomatoes, with a pinch of sugar stir through and and cover till well cooked.
3. When the tomatoes are almost a purée, add the chilli powder, turmeric, grinding of pepper and salt, then stir.
4. Place the potatoes in cold water and bring to the boil, cook for 8-10 minutes and drain.
5. Add the chopped green chillies to the tomato mix and a half the beef stock.
6. Cut up the slices of roast beef and add to the tomato mix to coat throughly.
7. Now add 1tbs of the garam masala dry and stir, then add the cooked potato cubes and  a good handful of chopped coriander.
8. Add enough stock to bring the to the  curry  to a gravy consistency, then simmer for 5 minutes.
9. Taste and season with sprinkle of the garam masala and a squeeze of fresh lemon juice.
10. Serve with flatbreads.

Cooked, drained, add to the curry and in goes the coriander.

Fresh lemon juice really lifts this dish.

Serve with freshly made Flatbread.

I do enjoy curry nights,

Frances 😋

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