Open in Cookpad AppCooking Instructions
- 1
Prep the Beef: Season the beef cubes with salt and pepper. Set aside.
- 2
Sear the Beef: Heat the vegetable oil in a large pot or deep skillet over medium-high heat. Add the beef cubes in batches, browning them on all sides. Remove the beef and set it aside (it doesn’t need to be fully cooked yet).
- 3
Cook the Aromatics: In the same pot, add the chopped onion and sauté until soft and golden, about 5 minutes. Add the garlic, ginger, and green chilies, and cook for another 1-2 minutes until fragrant.
- 4
Add Spices: Stir in the turmeric, curry powder, cumin, and paprika. Cook the spices for about 30 seconds to release their flavors, stirring constantly to avoid burning.
- 5
Combine Ingredients: Return the browned beef to the pot. Add the chopped tomatoes and stir well, letting them cook down for 3-4 minutes until they soften and form a thick base.
- 6
Simmer: Pour in the coconut milk and beef stock (or water). Stir to combine, then bring the mixture to a gentle boil. Reduce the heat to low, cover, and let it simmer for 45 minutes to 1 hour, or until the beef is tender. Stir occasionally.
- 7
Add Potatoes (Optional): If using potatoes, add them after the beef has simmered for about 30 minutes. Cook until the potatoes are soft, about 20-25 minutes more
- 8
Adjust Seasoning: Taste the curry and adjust with salt and pepper as needed. If you prefer more heat, add extra chili at this stage.
- 9
Serve: Once the beef is tender and the sauce has thickened to your liking, remove from heat. Garnish with fresh coriander and serve hot with rice, chapati, or ugali.
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