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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Curried Beef and Potatoes

Cuisine

Kenyan

Servings

people

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

Cuisine Kenyan Servings people 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

Instructions

1. 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.
2. Add the carrots, potatoes, tomatoes, and beef broth. Season with salt.
3. 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.