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1 lb ground beef 4 medium potatoes, diced 3 carrots, diced 1 onion, diced 2 cloves garlic 4 C water 2 chicken or beef stalk cubes 5 Tbsp vegetable oil 1/4 C flour 4 Tbsp curry powder 1 tsp chilli powder (optional) 2 Tsp salt (or to taste) 2 C short grain rice 4 C water

How to make it

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In a large pot, heat 2 Tbsp of vegetable oil. Sauté onion and garlic until softened. Add the ground beef and cook until it is no longer pink. Add the carrots and potatoes, stir a few times, and then add the water and stalk. Bring to a boil, and cook for 15-20 minutes. While the meat is cooking, make a mixture out of the remaining 3 Tbsp oil and the flour: heat oil in a medium frying pan until shimmering. Over low-medium heat, add flour and stir, cooking until the flour is blended and takes on a pale golden hue. Add curry powder and chilli powder, using the back of the spatula to blend it into the base for sauce. The mixture will be powdery and dry. Take 1/2 C of the hot liquid from the meat pot and slowly add it to the curry-roux mixture, stirring constantly to form a smooth paste. By spoonfuls, add the curry paste back to the beef mixture, stirring to dissolve. Add salt. Simmer the curry for 20-30 minutes, until the sauce has thickened and the beef and vegetables are tender. While curry is finishing up, bring rice and water to a boil in a pot, immediately reduce heat to low, cover the pot with its lid, and cook for 20 minutes. Serve curry with rice in shallow bowls. There should be approximately twice as much curry as rice in the bowl. Notes: 1) Curry mixes vary in ingredients and intensity, so adjust the spices accordingly. 2) Like a stew, there should be a lot of sauce, so if the curry is too dry, add more water.

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