Beef curry with vegetables

This creation was inspired by Cez's mama. The beef cooks for quite a bit so it comes out super tender and simmered in flavorful spices. I added some vegetables too for texture and sometimes potatoes for extra carbs!

Ingredients

Makes 6 servings

• 800g beef chuck, cut into smaller pieces

• 3 carrots, peeled and sliced

• 3 zucchinis, sliced

• 4 Yukon golden potatoes, chopped (optional)

• 1 onion, sliced into large pieces

• 4 ½ tbsp olive oil

• 4 cardamom pods (see note 1)

• 1 beef broth, crumbled

• 2 garlic cloves, peeled and minced

• 1 tbsp cumin

• 2 tsp coriander

• 1 tsp turmeric

• 2 tbsp garam masala

• Salt and pepper to taste

Directions

1. Preheat oven to 170C/340F.

2. Combine beef and vegetables in a large bowl. Add olive oil and the remaining spices.

3. Mix well to combine so that everything is coated with olive oil and the spices.

4. Place in a large baking dish and cover with tin foil.

5. Bake covered for 1 ½ hours, and then remove tin foil, and bake for 15 minutes uncovered or until the potatoes begin to golden.

6. Serve with bulgur wheat and yogurt on the side. (see note 2)

--Notes--

• Note 1: you don't need cardamom pods, not essentially at all! You can also substitute with 1 tsp ground cardamom if you have.

• Note 2: this also goes well with basmati rice, sautéed spinach, or on its own if you make it with potatoes.

© Fat Gabs Original Recipe.