Conrad Phillip’s London Curry 🐄
Gran found in magazine; minimally adapted by Hannah
INGREDIENTS
4 large onions, finely chopped 🧅
~2 tbsp vegetable oil
2 cloves garlic, minced 🧄
2½ tbsp curry powder
1 tsp ground ginger
1 tsp turmeric
1 tsp cumin
1 tsp coriander
1 tsp cardamom
5 Thai chilis, finely chopped 🌶
2 lb round steak (or lamb shoulder), cubed 🥩
1 can coconut milk (12 oz)
2 cups beef stock
6 potatoes, cubed 🥔
1 lemon, juiced 🍋
1 large (15 oz) can petite diced tomatoes 🍅
2 tbsp vinegar
salt and pepper, to taste
DIRECTIONS
Heat oil in large pot on high heat and fry onions until transparent
Add garlic, spices, and chilis; fry until spices become fragrant
Add a little extra oil, then quickly sear cubed beef
Add coconut milk and stock and simmer for 1 hour
Add remaining ingredients, with salt and pepper to taste
Simmer for additional hour, then rest for 12–24 hours