Beef Curry

Heat oil in a medium to high heat and add 1 teaspoon of mustard seeds. Allow the aromas to release into the oil.

Add 1 chopped onion and saute with a tablespoon of garlic (or two diced cloves)

Add chopped meat (beef, chicken, pork, shrimp, chickpeas, lentils, etc...)

Add 1 diced tomato or 1 tin of chopped tomatoes

Your next ingredients

Add 1 teaspoon of cumin, 2 teaspoons of curry powder, and 1 teaspoon of coriander

Add 1 tin of coconut cream or milk and leave to simmer for as long as you want.

Tougher meats can simmer for up to 2 or 3 hours, tender meats can be served within 10-20 minutes.

I serve it over rice or with roti on the side (which is essentially just the Indian version of a tortilla). I make roti from scratch, but tortillas would also work.

Roti from scratch:

2 cups of flour

1 teaspoon of salt

1 T oil

Enough water to make it a playdough consistency (not sticky!)

Roll golf ball size pieces out with lots of flour and a rolling pin. Fry WITHOUT any oil or butter and only till just browning in little spots (medium heat) and flip. 30 seconds a side is about right.