Pete's easy curry

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For those of you that have had Pete's curry, know it has the wow factor. It does not have a load of spices but it allows the flavours to combine and makes a smooth, tasty curry that will have you going back for more.  We dish up the curry in large Yorkshire puddings, but you can use rich or crusty fresh bread.       Enjoy

Ingredients:

1 white onion - diced

3 garlic cloves - sliced

1 red sweet pepper - diced

11/2 kg Desiree red skin potatoes peel and chop into equal size peices 

Chicken stock - Peter used OXO cubes

1/2 bottle of Mrs Balls chutney - add to stock 

1kg of beef

3 tablespoons sunflower oil

3 or 4 desert spoons of curry

1 tin chopped tomatoes 

Heat oil in pot, add the clubbed meat and brown.

Remove from pan and put to one side

Add the onions and cook until soft, stir in the garlic

Add the red peppers, at this point add the curry and stir 

Add the chopped tin tomatoes stir together

Put the meat back  pot and add the stock stir, the potatoes can go in now. Turn the cooker to a low heat. Place lid on to the pot. 

Go and give a stir, you need to make sure it does not catch so use the low heat on you cooker.

When you can no longer resist the heavenly smell of the curry it is time to season with salt and pepper, and have a taste. 

It is cooked when you test the meat with a fork and it is tender. We always take peice out to test.