July 30, 2016
Comfort Food, Dinner, Main Dish,
Curries, Beef, Stewing Beef, Vegetables, Carrot, Potatoes, Indian, Budget-Friendly, Potluck, Sunday Dinner, Winter, Oven Bake, Stove Top, Gluten-Free, No Eggs, Non-Dairy more
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"From Super Food Ideas. DH loves curry and this looks like a good one as a one pot meal."
Heat 1/2 the oil in a large frying pan over medium heat and cook beef, in batches, for 5 minutes or until browned and transfer to a heatproof bowl.
Add onion, carrot and star anise to the pan and cook, stirring, for 5 minutes or until onion softens an d then add curry paste and cook, stirring for 1 minutes.
Return beef to the pan with stock and coconut milk and bring to a simmer and then reduce heat to low and simmer, uncovered for 1 hour or until beef is tender.
Remove from heat and discard the star anise.
Stir in sugar, fish sauce and lime juice and then cool for 10 minutes.
Meanwhile, place potatoes in a large saucepan and cover with cold water and bring to the boil over high heat and cook for 25 minutes or until tender and then drain and then return to pan over low heat and cook, shaking pan occasionally for 2 minutes or until potato is dry.
Add the remaining oil and toss to combine, roughly crush potatoes and season with salt and pepper.
Preheat oven to 220C/200C fan forced.
Transfer beef mixture to a 4cm deep (8 cup capacity) baking dish and then top with potato mixture and bake for 20 minutes or until potatoes are browned and crisp and then stand for 10 minutes.
Serve topped with coriander, peanuts, chilli and fried shallots.
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