- ½ KG of cubed beef
- 2 cloves of Garlic finely diced
- 1 large onion sliced
- 3 carrots
- Green peas
- 6-8 potatoes
- 2 tbsp. of margarine/butter
- ½ cup of milk
- 1 tbsp. of cumin
- 2 tbsp. of curry powder
- ½ tsp. of sweet paprika
- Black pepper
- 2 Tbsp. of cooking oil
- ¼ cup of red wine (optional)
- 1 tsp. of corn starch
To start off, peel the potatoes and boil them in hot water with a pinch of salt to season. Boil them until they are soft enough to be mashed easily
Meanwhile dice and chop of all your vegetables required.
Take the cubed meat and boil it in water for 6-10mins, with a pinch of salt and black pepper to season. Don’t dispose the stock after boiling, as you will use it in the fry and to make the gravy.
Your potatoes should be ready, drain the excess water, add the margarine/butter onto the potatoes and begin to mash continuously as it get smoother, add the milk in bits and till its very creamy and smooth.
Pour in the beef stock in a separate bowl after boiling, heat a medium sized pan and put in the boiled meat with 1 tbsp. of the cooking oil, the diced garlic and start to fry. Add all the spices correctly and a pinch of salt and black pepper to season. Pour in some of the stock and stir then leave it to simmer until its moist but thick
For the wine reduction process, expect some flames or flambéed action. When the stock reduces add the wine and stir it in the pan tilting it towards the flame to have the reduction. Let it simmer for about 2 minutes, then pour it into a separate bowl.
In the same pan, add the remaining stock, wine and a pinch of salt and black pepper and stir it. Add the cornstarch and let it simmer. The consistency of the gravy should be medium not to thick and not too light
For the veggies, in a medium sized pot melt 2tbsp. of butter or use 1 tbsp. of cooking oil, add in the onions, carrots and peas stir them together. Add in 2 pinches of salt and black pepper and on medium heat sauté them till the carrots are medium soft.
Don’t forget to serve everything while hot. ENJOY!!4