Sanji's Marine Curry

1. Marinate Beef

- Cut beef into 1 inch cubes

- Mix Yogurt, 1 tbsp of Curry Power, 1 tbsp Garam Masala, garlic, ginger, salt, pepper and beef into glass bowl

- Cover and marinate in fridge at least 1h, or overnight

2. Prep veggies

- Finely dice onion

- Peel and chop potatos in 1 inch chunks

- Peel and chop carrots in 1/2 inch chunks

- Grate both apples

3. Carmelize onions

- Add 1bsp of vegetable oil to a pan and bring to medium heat.

- Add onions and a pinch of salt

- Stir frequently until carmelized and nicely browned

- Remove and set aside

4. Make the roux

- Melt 4 tbsp butter in pan over low/medium heat

- Add flour and stir constantly until light brown and thick, careful not to burn

- Turn off the heat and add remaining curry powder, garam masala and tumeric (smoked paprika is a good add as well)

5. Make the curry

- Add water to large pot and bring to boil

- Add potatos, carrots, roux, onions and apple and bring to boil again.

- Once boiling, add the marinated beef and stir. Once combined cover and hold at a simmer.

- Simmer for 30 minutes.

- Remove lid and simmer for another 30 minutes.

- Salt and pepper to taste

6. Serve

- Serve with white rice

Tips

- Be careful not to burn the roux

- Stir curry sauce often to avoid burning