This curry is a great winter warmer and its unusual take on mash makes a bit of a change from rice. It is a slow cooking recipe though, so make sure you start at least two hours before you want to eat.
Beef curry with spicy mash
500g braising beef steak
1 red onion, sliced
1 cm piece of ginger, peeled and finely chopped
2 garlic cloves, crushed
1 small red chilli, finely chopped (feel free to add more if you want a bigger kick)
1 tablespoon ground cumin
1 tablespoon ground coriander
400g tin of chopped tomatoes
200g tin of chickpeas, drained
1 teaspoon garam masala
700g potatoes, peeled and roughly chopped
1 tablespoon korma curry paste
100ml thick yoghurt
Heat a little olive oil in a large saucepan and fry off the beef until browned all over (about 7 minutes). Remove from the pan. Add the onions to the same pan and cook until golden brown (about 5 minute). Add the ginger, garlic, cumin, coriander and chilli and cook for two more minutes. Then add the beef back to the pan, pour over the tomatoes and water and bring to the boil. Turn the heat right down and simmer gently for 2 hours. You should stir occasionally and make sure it is not drying out. More water can be added if necessary.
While the beef is cooking, make the mash. I would suggest starting about 15 – 20 minutes before the end of the simmering time. Boil the potatoes in a large pot of salted water for about 15 minutes. Drain and mash with the curry paste and yogurt.
When the simmering time is up for the beef, add the chickpeas and garam masala and simmer for 5 more minutes. Then stir through the spinach and cook till wilted.
Serve the curry with the mash.