South African Curry

Wash and chop the potatoes into small, bite sized pieces. Peel and chop the onions, carrots and garlic. In a bowl, combine the corn starch with 2 tbsp of water. Set aside.

Heat a large pan over a high heat with a drizzle of oil. Add the onions and carrots and fry for 5 min with a pinch of salt and pepper. Add the garlic, curry powder and paprika powder to the same pan and fry for 1 min further. Add the beef stock, measured water, dark soy, half the stock cubes and the potatoes. Reduce the heat to low, cover, and cook for 20 min. Stir occasionally.

Meanwhile, heat a second large pan over a high heat with a drizzle of oil. Once hot, add the steak strips with a pinch of salt and fry for 5 min until browned. Transfer the steak strips to a plate.

Meanwhile, rinse the basmati rice. Add the rice, turmeric, cinnamon stick, raisins a pinch of salt, the measured water and the remaining stock cube to a pot with a lid and bring to a boil over a high heat. Once boiling, reduce the heat to low, cover, and cook for 10-12 min.

Once the potatoes are tender, add the corn starch mix to the curry and cook for 3 min further or until thickened. Add the beef strips and cook for 1 min. Once the rice is cooked, remove the cinnamon stick and stir in the butter and sugar (see pro tip!). Add the mango chutney and a pinch of chilli powder to the curry.

Slice the red chilli and pick the coriander leaves. Serve the beef curry over the geelrys. Garnish with the chilli (spicy!) and the fresh coriander.