Curry seems to be becoming a bit of a Wednesday night favourite because I can leave it slow cooking while I take the kids to afternoon swim class. Today I made a base out of celery, garlic, onion, fresh red chili (star anaise, cinamon stick, cardamon pods, tumeric, cumin, garam masala, chili, ginger (would have been good fresh but I didn’t have any) squeeze of lemon, some sultanas, carrot – got all that starting to soften up in some coconut oil over a low heat in the le creuset and then added some diced beef – browed it and then added a sweet potato and covered in water. Put the lid on and then put it in a low oven for a few hours (added some more water part way through.
Just before serving it added some peas (basically motivated by ensuring the kids had a daily dose of green but actually the peas worked really well). Had some cucumber / mint / yogurt on the side and some slivered almonds over the top.