Easy to make and delicious Beef, Shallot and Sweet Potato Curry Recipe.
This curry recipe serves 4 – 6 people.
Preparation Time; 20 minutes
Cooking Time; 1 hour ¼
800g rump beef cut into cubes
3 tbsp sesame oil
3 tbsp vegetable oil
1 sweet potato, peeled and cubed
16 shallots peeled and left whole
4 cloves of garlic (crushed)
1 tbsp fresh ginger, peeled and grated
1 red chilli, seeded and finely diced
2 tsp turmeric
2 tsp ground cinnamon
½ cinnamon stick
1 tbsp curry powder
½ tsp black pepper
4 lemon rind strips
250 ml thick coconut milk
125 ml beef stock
1 tsp sugar
Sea salt and black pepper
- Heat the vegetable oil in a heavy based saucepan and seal the meat in batches. Remove the meat from the pan and keep warm.
- Add the sesame seed oil and the shallots to the pan and sauté for 2 – 3 minutes, then add the sweet potatoes, crushed garlic, ginger, turmeric, curry powder, chilli, ground cinnamon, cinnamon stick and black pepper and cook for 2 minutes making sure the spices are cooked and sizzling.
- Add the beef, lemon rind, coconut milk and stock. Season well with the sea salt and the sugar. Cover and simmer for 1 hour.
- If, after this time the gravy is not thick enough, then raise the heat and cook rapidly until the gravy has thickened. Serve with steamed Thai rice.