Yield: 8 Portions
3 Tbsp Vegetable Oil
½ Cup Chopped Onions
5 Cloves Garlic, minced
3 Pimento Peppers, minced
2 ½ Tbsp Curry Powder
2 Tsp Geera (Cumin) Powder
1 Tsp Garam Masala
1 Tsp Saffron (Turmeric) Powder
1 Cup Water
10 oz Potatoes, peeled and medium diced
2 ¼ Cups Water
1 Tsp Salt
1 ½ Lbs Canned Corned Beef (2 Tins)
2 Tbsp Green Seasoning
¼ Cup Chopped Tomatoes
3 Sprigs of Fine Thyme Leaves
1 Tsp Tamarind Sauce
Salt and Black Pepper to taste
Place a medium iron pot over high heat. When hot, add the oil followed by the onions, garlic and pimento peppers.
Sauté these aromatics for 2 minutes until fragrant, then drizzle in the curry powder, garam masala and turmeric powder. Stir spices continuously to toast in the hot oil for about 2 minutes ensuring to parch and develop the curry powders well, amidst the aromatics.
Add the 1 cup of water to the pot and stir to dissolve the spices. Let this solution cook and reduce for an average of 4 minutes to develop a thick curry paste, stirring once or twice during this time.
Add the diced potatoes and mix well to allow curry paste to coat it.
Add the 2 ¼ cups of water and 1 tsp of salt. Stir, ensuring to scrape the bottom of the pan to deglaze any caramelized bits of seasonings and spices. Cover, bring to a boil and then reduce heat to medium. Cook for 6 minutes or until potatoes are half cooked, then remove cover.
Break corned beef into smaller chunks with your fingers and add to the potatoes.
Stir to combine and add the green seasoning, tomatoes, thyme leaves and tamarind sauce.
Mix well, cover and cook for an additional 6 minutes.
Remove cover, taste and season with salt and pepper as needed and depending on your desired preference, you can allow it cook further to yield a thicker sauce, or leave it as is and serve a little looser.
Remove from heat and serve curried corned beef with boiled rice or spaghetti, maybe hot fresh sada roti or even freshly baked bread.