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Guyanese beef and pork curry
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Jonathon Phang’s slow-cooked spicy beef and pork curry will satisfy the most demanding curry addict
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Ingredients
- 3 tbsp vegetable oil
- 1 Onion, sliced
- 2 cloves Garlic, finely chopped
- 400g fatty stewing beef
- 400 g fatty shoulder chops or pork chops, diced
- 3 tsp Madras curry powder
- 1 tsp ground Cumin
- 1 tsp Garam masala
- 2 tsp garlic powder
- 3 tsp tomato ketchup
- 3 medium-large Vivaldi Potatoes
- 3 tsp Madras curry paste
- 1 tsp West Indian hot pepper sauce
- 1 tsp Sugar
- 2 tsp Salt
- 2 tsp ground black pepper
Method
1. Heat the vegetable oil in a large non-stick saucepan over a high heat.2. Fry the onion and garlic until just beginning to brown (2-3 minutes).
3. Add the meat, curry powder, cumin, garam masala, sugar, salt and pepper. Brown the meat on all sides, then add the garlic powder. Pour over enough water to cover.
4. Stir in the tomato ketchup, curry paste and hot sauce to taste and then add the potatoes. Stir well to combine.
5. Cover the pan with a lid and simmer for one hour or until the meat is tender. Serve with boiled white rice and roti.
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Latest Comment
View all comments (7)Great dish - potatoes do thicken the sauce so if you like plenty of sauce I would recommend adding more water.
Great dish - potatoes do thicken the sauce so if you like plenty of sauce I would recommend adding more water.
there is no mention of cumin in the ingredients list :((((
there is no mention of cumin in the ingredients list :((((
I have made this a couple of times now, and it really tastes as good as it looks. Would definatley recommend.
Tastes fantastic, is easy to cook and very cheap.
This recipe looks great - fast, simple, delicious, and nice and warming now that winter looks as if it's coming back!
Think I saw M. Phang on Ready Steady Cook - hessems to be a fab cook and presents a recipe v. well!