Ingredients
1 tsp canola oil
1 baking apple (such as Gala), peeled, cored, and cut into 1/4-inch dice
1/2 medium onion, chopped
2 tbsp chopped fresh ginger
2 cloves garlic, minced
7 oz. jarred mild curry paste (such as Patak’s)
1 1/2 pounds stew meat, fat trimmed, cut into 1-inch pieces
1/2 cup water
1 can (14 oz.) light coconut milk
2 tsp ground coriander
2 tsp cumin
2 tsp garam masala
2 tbsp water
4 small russet potatoes, peeled, cut into 1-inch pieces
Preparation
Heat canola oil in a large saucepan over medium heat. Add apple, onion, and ginger to the saucepan. Sauté until the onions are beginning to soften, about 5 minutes. Add curry paste and garlic. Lower the heat to low, and cook for about 5 minutes, stirring constantly. Add beef stew meat and 1/2 cup water. Increase the heat to medium to medium-high and cook for about 10 minutes. Pour in coconut milk. Bring the mixture to a boil, then turn the heat to low.
In a small bowl, combine ground coriander, cumin, and garam masala, along with about 2 tablespoons water. Stir to make a paste. Add the paste and potatoes to the beef mixture. Stir, cover the pot, with the lid ajar, and simmer for approximately 2 hours, or until the gravy thickens. Taste the curry and add spices to suit your taste. Serve over basmati rice, with raita (yogurt mixed with grated cucumber) and mango chutney.
