Beef Top Round, large cubes, 1 pound
Olive Oil, 1/4 cup
Spanish Onion, chopped, 3 oz.
Garlic Cloves, chopped, 1/2 oz.
Sachet of Parsley, Thyme, Garlic Clove, Peppercorn, Bay leaf, 1 each
Cloves, 1/2 tsp
Tomato Paste, 1/4 cup
Chef's Potatoes, medium, quartered
Curry Powder, 1 oz.
Parsnips, 2 each, large dice
Coconut Milk, 2 cups
Heavy Cream, 1/2 cup
Chicken Stock, 1/2 cup
How You Make It:
1. Toss the meat with the curry powder and marinate for 30 minutes.
2. In a heavy bottom pan, brown the beef in the olive oil.
3. Drain the fat and add the spanish onion, parsnips, cloves and garlic cloves. Sweat until the onions are translucent.
4. Add the tomato paste and cook for 5 minutes over medium heat.
5. Deglaze the pan with the chicken stock.
6. Add the beef back to the pot with the cream and coconut milk.
7. Add the sachet and cover the pot.
8. Cook for 1 1/2 hours.
9. Add the potatoes and cook for another 30 minutes until the potatoes are tender.
*you may also omit the potatoes and serve the curry over rice.
