Cook1 hr 40 mins
From a fantastic site I stumbled upon the other day. I'm posting the original recipe but I made it slightly differently-same amount of sauce, but only enough meat and sweet potato for the two of us as we love tons of sauce over our rice.
- olive oil flavored cooking spray
- 600 g beef blade steak, fat trimmed, cut in 3cm cubes
- 1 onion, thinly sliced
- 3 garlic cloves, thinly sliced
- 2 teaspoons fresh ginger, grated
- 1 tablespoon red curry paste
- 400 g chopped tomatoes, no added salt
- 1 cup water
- 1 tablespoon fish sauce (optional) or 1 tablespoon soy sauce (optional)
- 750 g sweet potatoes (I prefer the orange one)
- 1 teaspoon brown sugar
- Preheat oven to 160°C Heat a large flameproof ovenproof pan over a high heat, spray with oil. Add beef in batches. Cook until browned. Remove and set aside.
- Return pan to a medium-high heat. Spray with oil. Add onion. Cook, stirring occasionally, for 5 minutes. Add garlic, ginger and curry paste. Cook for 1 minute. Return beef to pan. Add tomatoes and water and fish sauce or soy sauce if using. Stir to combine and bring to the boil. Cover and place in oven for 1 hour.
- Add sweet potato, stir, and return to oven for 30 minutes. Remove and stir through sugar. I garnished with a little chopped fresh coriander and basil but it wasn't in the recipe.
- Serve with rice and vegetables.
The only changes I made were to cut the onion chunky (so the DH could remove while eating) and I used just under 1K of meat with 1/3 being skirt steak and the rest blade and allowed another 1/4 cup water otherwise stuck to recipe and used the fish sauce option. I used a Massaman curry paste and ended up with a lovely thick sauce but the meat was a little chewy (another 1/2 hours cooking would have taken care of that or cutting up the meat a little smaller) and some of the sweet potatoes were a little firm but all easy to overcome one you know what you are doing and a good easy recipe to do with not a lot of work to it as most of the time is in the oven burbling away and filling the house with a lovely smell. I served steamed rice to the DH and DS with steamed vegetables and just the steamed vegetables to the DM and myself as I felt there was enough carb with the sweet potatoes and the Indian dipping bread I served with it to scoop up the meat and the sauce. I have enough left over to give the DH a couple of night shift meals so will be interesting to see how it reheats but I tasted the next day before putting into the containers and the flavours had developed even more like any good curry should. Thank you Jan, made for Make My Recipe - Edition 16.