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| Picture credit goes to Jimmy - Cause I almost always forget to take one! |
Ingredients
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2 tablespoons vegetable oil
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2 teaspoons curry powder
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1 pound boneless beef or lamb (you can also use
venison or rabbit) – cut into one inch cubes
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½ large yellow onion – peeled and chopped
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3 large potatoes – peeled and cut into one inch
pieces
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1 green bell pepper (optional) – chopped
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Frozen broccoli (as much or as little as you’d
like)
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1 teaspoon salt
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1 teaspoon paprika
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1 teaspoon garlic powder
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½ teaspoon chili powder (more or less to taste - depending on how spicy your family likes things...I keep it really mild and let people spice it up at the table since two of us are not fans of spicy things)
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1 can of chopped tomatoes
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1 cup sour cream (or to taste)
Directions
Heat oil in a large skillet or soup pot (depending on how
much you’re making). Add the curry
powder, meat, and onions. Cook 3 or 4
minutes, stirring frequently, until the meat has browned. Add the potatoes, bell pepper, broccoli,
salt, and spices, with only enough water to cook the vegetables. (I normally splash in an inch or so of water
and then add more if it boils off.
Better to need to add more then to have too much water!!) Cook over medium heat 15 to 20 minutes,
stirring from time to time, until the vegetables are cooked. Just before serving, add tomatoes and sour
cream. Cook over low heat just until
heated through.
Serve over rice.
Optional: top with your favorite chutney, chopped peanuts,
French fried onions, and/or chopped hard-boiled eggs.
