FRAGRANT BEEF CURRY WITH VEGETABLES

Serves 6

         2 tablespoons olive oil

         1kg lean diced beef (such as chuck, blade or gravy beef)

         2 onions, diced

         3 cloves garlic, crushed

         1 medium-sized carrot, sliced

         1 parsnip, sliced

         2 tablespoons ground cumin

         1 tablespoon ground coriander

         2 teaspoons ground turmeric

         ½ teaspoon ground cloves

         1 star anise

         1 tablespoon lemon juice

         2 teaspoons tomato or apricot chutney

         400g can diced tomatoes (or the equivalent in fresh, red, ripe tomatoes)

         1 cup water

         600g potatoes (such as Dutch Creams or Pink-eyes), peeled and cut into 1.25cm cubes

         salt and pepper

         3 teaspoons cornflour mixed to a paste with 1½ tablespoons cold water (optional)

Heat the oil in a saucepan over medium–high heat and sauté the meat until it changes colour. Then add the onions, garlic, carrot and parsnip and cook for 2 minutes more. Stir in the spices and cook for a further 3 minutes.

Add the lemon juice, chutney, tomatoes and water and bring to the boil. Reduce heat, place lid on saucepan and simmer gently, covered, for 1 hour, then add the potatoes.

Bring back to the boil and then reduce heat and simmer for a further hour or until the meat is tender. Add salt and pepper to taste.

Thicken with some or all of the cornflour paste if needed.