It’s simple and easy to follow.
Because I don’t like carrots and the amount of carrots added is smaller.
|2 small ones.|
Beef Curry Rice The way
Blanch the beef and set aside
Cut potatoes into pieces and soak them in water
Diced onion, carrots cut into hob pieces, 2-3 slices of ginger
Two lumps of butter.
Sauté butter (I didn’t have time to photograph it) with ginger and diced onion, sautéing until the onion turns transparent
Add the blanched beef and stir-fry evenly.
Add boiling water over beef
Bring to a boil over high heat, simmer over medium-low heat for 45 minutes (be sure to heat water if you find a water deficit in between).
When the beef is almost cooked add the carrots
Stir in the potatoes in turn, cover and simmer for about 10 minutes.
Add the curry and stir constantly to prevent the sauce from sticking, then add salt and chicken broth.
Get out of the pan and eat.