2 onions, peeled and diced
2 tbsp oil
500g (1.1 lb) stewing beef, cubed
1 x 400g (14.1 oz.) jar Peppadew® Piquanté Pepper and Garlic Pasta Sauce
1 tbsp masala (as hot or mild as you like)
2 tsp crushed ginger
1 tsp crushed garlic
1 tbsp dried curry leaves
500ml (1.1 pt/16.9 fl oz.) rich beef stock
3 medium potatoes, peeled and cut into chunks
Fry the onion until soft, then place in a lidded casserole dish. Add the rest of the ingredients except the potatoes, stir to combine, cover and place in a 160°C oven for 1½ hours.
Add the potatoes after 1 hour and cook for a further 45 minutes. Check the curry for liquid occasionally, and taste for salt near the end of cooking.