MAIN - 4 HOURS
This perfect, thick Sishebo Beef Curry combines layers of rich and complex flavours with its thick and spicy gravy.
2 Tbsp cooking oil
2 ¼lbs stewing beef
1 onion, peeled and finely chopped
2 carrots, peeled and diced
2 potatoes, peeled and diced
3 tsp vinegar
1 beef stock cube
4 ¼ cup water
1 bay leaf
1 Tbsp ground coriander
2 Tbsp mixed dry herbs
Heat the oil in a pot and fry the beef until browned.
Remove the beef from the pot and add the onion. Fry the onion until soft.
Return the beef to the pot, and add carrots and potatoes.
Stir in the vinegar, beef stock cube (dissolved in water), bay leaf and dry spices and herbs.
Bring to a boil, cover and simmer for 20 minutes.
Place the lidded pot in your Wonderbag for 4 hours to finish cooking.