Due to production methods, we cannot guarantee our products are completely free from any allergen such as
Sulphur dioxide and
Before you start
Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.
Wash and chop the potatoes into small, bite sized pieces. Peel and chop the onions, carrots and garlic. In a bowl, combine the cornstarch with 2/3/4 tbsp of water. Set aside.
2 Start curry
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. Add the garlic, currypowder and paprikapowder to the same pan and fry for 1 min further. Add the beefstock, measured water, darksoy, half the stockcubes and the potatoes. Reduce the heat to low, cover, and cook for 20 min. Stir occasionally.
3 Fry steak strips
Meanwhile, heat a second large pan over a high heat with a drizzle of oil. Once hot, add the steakstrips with a pinch of salt and fry for 5 min until browned. Transfer the steakstrips to a plate.
Meanwhile, rinse the basmati rice. Add the rice, turmeric, cinnamon stick, raisins a pinch of salt, the measuredwater and the remaining stockcube 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 cornstarch mix to the curry and cook for 3 min further or until thickened. Add the beefstrips and cook for 1 min. Once the rice is cooked, remove the cinnamonstick and stir in the butter and sugar (see pro tip!). Add the mangochutney and a pinch of chillipowder to the curry.
Tip!For a less sweet version, add one tablespoon of the mango chutney to the curry and leave out the sugar in the geelrys.
Slice the redchilli and pick the coriander leaves. Serve the beefcurry over the geelrys. Garnish with the chilli(spicy!) and the freshcoriander.