4 small russet potatoes, peeled, cut into 1-inch pieces
Instructions
Heat canola oil in a large saucepan over medium heat. Add apple, onion, and ginger to the saucepan. Sauté until the onions are beginning to soften, about 5 minutes. Add curry paste and garlic. Lower the heat to low, and cook for about 5 minutes, stirring constantly. Add beef stew meat and 1/2 cup water. Increase the heat to medium to medium-high and cook for about 10 minutes. Pour in coconut milk. Bring the mixture to a boil, then turn the heat to low.
In a small bowl, combine ground coriander, cumin, and garam masala, along with about 2 tablespoons water. Stir to make a paste. Add the paste and potatoes to the beef mixture. Stir, cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Taste the curry and add spices to suit your taste. Serve over basmati rice, with raita (yogurt mixed with grated cucumber) and mango chutney.
Originally Submitted
11/6/2011
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