Thiou Curry: Traditional meat stew in tomato curry sauce

Ingredients

Meat and tomato curry sauce:

• 800 g beef or lamb cut into pieces
• 2 tablespoons of tomato paste
• 1 heaped tablespoon of curry powder
• 3 large onions, sliced, 4 cloves of garlic, 1 fresh chili pepper, bay leaf, salt, pepper and peanut oil

Vegetables:

• 2 carrots cut into slices, 2 potatoes into pieces and peas

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Preparation

1. Sear the meat: brown the pieces of meat in hot oil in a casserole dish. Add the onions and crushed garlic, let sweat for 5 minutes.
2. Adding the tomato and curry: add the tomato paste and curry powder. Leave to fry gently for 5 minutes, stirring to develop the aromas without burning the spices.
3. Simmering: pour hot water up to the meat. Add the bay leaf, salt and pepper. Cover and simmer over low heat for 35 minutes.
4. Add the vegetables: add the carrots and potatoes. Continue cooking for 20 minutes until the sauce becomes thick, creamy and coats the spoon.
5. Serving: serve hot with well-grained plain white rice.