Bully beef curry with steamed greens

Ingredients

• Olive oil, for drizzling
• 1 small onion, finely chopped
• 1 garlic clove, finely chopped
• 1 tbsp Keen’s curry powder
• 340 g can corned beef
• 1 potato, peeled and cut into 1 cm chunks
• 2 cups (500 ml) beef stock
• Salt and black pepper
• Soy sauce, to taste
• ½ cup frozen peas
• Steamed white medium grain rice, to serve
• Steamed warrigal greens, to serve
• 1 tbsp roughly chopped flat-leaf parsley leaves, to serve

Instructions

1. Heat a generous drizzle of oil in a large frying pan over medium-high heat. Add the onion and cook, stirring, for 5 minutes, or until just softened. Stir through the garlic and curry powder and cook for a further minute, until fragrant.
2. Add the corned beef to the pan and cook, breaking up with a wooden spoon, until lightly browned. Stir through the potato, beef stock and enough water to cover. Bring to the boil and season with salt, pepper and a drizzle of soy sauce, then reduce the heat to low and simmer for 10-15 minutes, stirring occasionally, until the potatoes are tender.
3. Add the frozen peas to the pan and cook for a further 2 minutes, or until they are bright green and tender. Remove from the heat and transfer the bully beef curry to a serving bowl.
4. Sprinkle the bully beef curry with parsley, then serve with steamed rice and warrigal greens on the side.

Photography by Jiwon Kim.

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