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Beef and Potato Curry with Oven-Baked Cumin Rice
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Beef and Potato Curry with Oven-Baked Cumin Rice

1 h 15 minServes 4Nutri-Score C€€
from @michaelfinch18 imports0 cooked
Adapt this recipe

what you need

Ingredients

4 people
  • onion (diced)Produce1 piece
  • potatoes (peeled and cut into chunks)Produce3 pieces
  • ginger (peeled)Produce20 g
  • garlic (peeled)Produce4 pieces
  • fresh turmeric (peeled)Produce10 g
  • oilPantry30 ml
  • gheeDairy20 g
  • bay leavesSpices2 pieces
  • cumin seedsSpices5 g
  • diced beef (diced)Meat600 g
  • ground corianderSpices8 g
  • ground cuminSpices6 g
  • chili powderSpices5 g
  • garam masalaSpices6 g
  • black pepper (ground)Spices2 g
  • asafoetidaSpices1 g
  • crushed tomatoes (tinned)Pantry400 g
  • waterOther400 ml
  • saltSpices8 g
  • rice (rinsed)Grains300 g
  • curry leavesProduce10 pieces
  • coriander leaves (chopped)Produce15 g

per serving

Nutrition

644kcal

Carbs
71 g
Proteins
36 g
Fat
24 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Food processor
  • Dutch oven
  • Oven

step by step

Method

  1. Prepare the aromatics

    • Dice the onion into small pieces and set aside.
    • Cut the potatoes into chunks.
    • Blend the ginger, garlic and fresh turmeric into a paste.
    Step 1

  2. Toast the whole spices

    • Heat the oil and ghee in a pan.
    • Add the bay leaves and cumin seeds, then stir in the onion.
    • Cook until the onion softens and colours.
    Step 2

  3. Brown the beef with the spice paste

    • Add the ginger, garlic and turmeric paste and cook until browned.
    • Add the diced beef.
    • Stir in the ground coriander, ground cumin, chili powder, garam masala, black pepper and asafoetida.
    Step 3

  4. Simmer the curry

    • Add the potatoes, crushed tomatoes and water until the curry is just covered.
    • Season with salt and simmer until the beef and potatoes are tender.
    Step 4

  5. Bake the rice

    • Put the rice in an oven-safe pot with bay leaves, cumin seeds, curry leaves, salt and water.
    • Bake at 200 °C until the rice is fluffy and the liquid absorbed.
    Step 5

  6. Finish and serve

    • Scatter coriander leaves over the curry (or parsley if preferred).
    • Serve the curry with the fluffy rice.
    Step 6
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