I am definitely in high spirits today. Why not? My homeboys beefed up their defense and just routed the Spurs in SA and posted W #7 since All-Star break. They came to the game with a purpose and to make a statement. I already said three games back that I haven’t felt like this in a long as a Lakers fan and the feeling went up another notch today. There have been talks about the Lakers’ proverbial switch which they turn on when it’s deemed necessary and true or not, I just hope they’re peaking at the right moment. Well, they're the defending champs and the NBA's best and they to take it away from LA before some other team claims otherwise. Oh, and the picture is the Beef Curry I cooked for lunch. Served with white rice, it reminds me of my favorite Curry Rice but I kind of played with this and used heavy cream and lemon juice.
3 tablespoons olive oil
1 small onion, chopped
4 cloves garlic, minced
2 tbsp ground turmeric
1 tsp cayenne pepper
3 tbsp curry powder
1 tsp ground pepper
1 tsp sea salt
2 tbsp beef flavoring or beef boullion
2 cups water
2 pounds boneless beef chuck, cut into 1-1/2-inch pieces
3 medium potatoes, cubed (fried- set aside)
half a red bell pepper, diced
half a green bell pepper, diced
1 cup heavy cream
juice of 1 small lemon
1. Season beef pieces with curry powder, salt and pepper
2. Heat the oil in a skillet over medium heat. Brown the beef pieces on both sides then transfer to a bowl, set aside.
3. In the same pan, add the onion; cook and stir until the onion softens and turns translucent, about 5 minutes. Reduce heat to medium low and continue cooking and stirring until the onion is very tender and dark brown.
4. Stir in the garlic, turmeric and cayenne pepper. Cook and stir for an additional 3 to 5 minutes, until the garlic becomes fragrant.
5. Add the beef, beef flavoring and water and cook on medium-low heat, stirring occasionally, until the meat is cooked through and tender, about 45 minutes.
6. Add in the heavy cream, fried potatoes and carrots and simmer for two minutes before adding the lemon juice.
7. Add the bell peppers and simmer for another two minutes then turn off the heat. Serve with steamed white rice