Ingredients:
1 lb beef stew meat, cut into chunks
1 tablespoon olive oil
1 large onion, chopped
4 cloves garlic, minced
1-inch piece fresh ginger, minced
1 tablespoon curry powder
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon turmeric
1 teaspoon ground cinnamon
2 cups beef broth
1 can (14.5 oz) diced tomatoes
1/2 cup full-fat coconut milk
Salt and pepper to taste
Fresh cilantro, for garnish
Directions:
Heat olive oil in a large pot or Dutch oven over medium heat.
Add the beef chunks and cook, stirring occasionally, until browned on all sides, about 5-7 minutes. Remove from the pot and set aside.
In the same pot, add the chopped onion, garlic, and ginger. Cook for 3-4 minutes until softened.
Add the curry powder, cumin, coriander, turmeric, and cinnamon. Stir and cook for 1 minute to toast the spices.
Return the beef to the pot. Add the beef broth, diced tomatoes, and coconut milk. Stir to combine.
Bring the mixture to a simmer, then cover and reduce the heat to low. Cook for 1.5 to 2 hours, or until the beef is tender and the flavors are well developed.
Season with salt and pepper to taste.
Serve the curry over steamed rice, garnished with fresh cilantro.
Prep Time: 15 minutes | Cooking Time: 2 hours | Total Time: 2 hours 15 minutes
Kcal: 350 kcal | Servings: 4 servings #food #foodaroundtheworld #recipe