The novel The Sun Sister is filled with descriptions of the sweeping beauty of Kenya. I was excited to learn that my friend Michelle Clark had visited Kenya. When I asked her about the food, she said it really wasn’t memorable or that good. Fortunately, I came across a recipe for stewed beef made with curry. I made a few tweaks to the recipe, and I must say I was very pleased with the outcome. I might try it again as a beef stew, stopping after 40 minutes of simmering, instead of cooking all the broth from it the last 20 minutes. This recipe serves two but can be easily doubled. Enjoy!
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Ingredients
- 1 Tablespoon vegetable or canola oil
- 1/3 cup onion chopped
- 3/4 pound beef sirloin steak cubed
- 1 teaspoon ginger root minced
- 2 cloves garlic minced
- 1/2 teaspoon paprika
- 1 teaspoon curry powder (you chose the heat level)
- 1 tomato chopped into large chunks
- 1 carrot peeled and sliced into large pieces
- 1 medium russet potato peeled and cubed
- 3/4 cup beef broth
- Salt to taste
Ingredients
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Instructions
- Saute the onions in oil over medium heat for 2 minutes. Add the beef and brown on all sides. Add the ginger, garlic, paprika, and curry. Stir until combined.
- Add the carrots, potatoes, tomatoes, and beef broth. Season with salt.
- Simmer, covered for 40 minutes, stirring occasionally. Uncover and continue to simmer approximately 15 to 20 minutes, until the broth has evaporated and the potatoes are soft.