Potato Stew with Beef or Lamb (Kari)
A delicious, rich stew, loaded with meat and potatoes, served over white rice.
Servings: 4 servings
- 1 pound beef, lamb, or chicken (with bones)
- 3 tablespoon vegetable oil
- 3 medium potatoes (cubed)
- 1 small onion (chopped)
- 3 cloves garlic (chopped)
- 3 ounces tomato paste
- 2 teaspoon salt
- 1 tablespoon curry powder
- ½ tbps paprika powder
Cut meat into 3" pieces and rinse well. Place in a six-quart Dutch oven and cover with 5 cups of water.
Bring to a boil, then reduce heat and simmer for 45 minutes, covered. Remove meat from the pot, strain and reserve remaining broth.
Rinse pot, dry, then add the vegetable oil. Fry the cubed potatoes until golden. Add the onion,and garlic and cook for a few minutes.
Return meat to the pot and sprinkle with salt, curry, and paprika and brown meat for a few minutes.
Dissolve tomato paste in 4 cups of reserved broth. If necessary, add more water to equal 4 cups. Pour liquid over the meat and potatoes and bring to a boil. Reduce heat and simmer, covered, for 30 minutes.
Serving: 1serving | Calories: 463kcal | Carbohydrates: 28g | Protein: 25g | Fat: 29g | Saturated Fat: 9g | Cholesterol: 75mg | Sodium: 1253mg | Fiber: 4g | Sugar: 4g