Recipe for a Baked Beef Curry with spicy peppadew and garlic pasta sauce
2 onions, peeled and diced
2 tbsp oil
500g stewing beef, cubed
1x400g jar Peppadew Piquante Pepper and Garlic Pasta Sauce
1tbsp masala (as hot or mild as you like)
2 tsp crushed ginger
1 tsp crushed garlic
1 tbsp dried curry leaves
500 ml rich beef stock
3 medium potatoes, peeled and cut into chunks
Fry the onion until soft, then place in a lidded casserole dish.
Add the rest of the ingredients except the potatoes, stir to combine, cover and place in a 160°C oven for 1½ hours.
Add the potatoes after 1 hour. Check the curry for liquid occasionally, and taste for salt near the end of cooking.
Recipe courtesy of Peppadew International.