This tasty curry dish doesn't need to be chilli hot, you can adjust it to your taste. By introducing small new potatoes you give added flavour and texture to an already flavoursome dish. 


·         3 tbsp vegetable oil

·         1 large onion, finely chopped

·         2 cloves garlic, finely chopped

·         ½ tsp mild chilli powder

·         1 tbsp ground cumin

·         1 tbsp ground coriander

·         1 inch piece of fresh ginger, finely chopped

·         1½ lb (700 gm) stewing steak, cubed

·         2 tbsp tomato purée

·         Salt to taste

·         12 oz (350 gm) small new potatoes, unpeeled

·         2 green chillies, de-seeded, and finely chopped


1.         Heat the oil in a large pan, add the onions and fry over a medium heat until lightly coloured.

2.         Add the garlic, chilli powder, cumin, coriander and ginger and cook gently for 5 minutes, stirring occasionally. If necessary, add a little water.

3.         Add the beef and cook, stirring, until brown all over.

4.         Add the tomato purée, salt and just enough water to cover the meat; stir well and bring to the boil. 

5.         Add the potatoes and fresh chillies. Then cover, and simmer for about 1 hour, or until the meat is tender and the potatoes cooked through. You may need to add more hot water from time to time, but your aim is to have a dry-ish curry.

Served with rice, this will serve 4.