Description
Full of tips and tricks from an Indian relative, this simple curry simmers low and slow for hours to break down the beef and thicken the curry. The flavor is amazing, and the method is super easy.
Ingredients
- Cooking Oil, As Needed
- 1 whole Medium Onion, Sliced
- 2 cloves Garlic, Minced
- ⅓ cups Tomato Paste
- 2 pounds Beef Roast Such As Shoulder Or Chuck, Cut Into 1-inch Cubes
- 1 Tablespoon Yellow Curry Powder
- 1 Tablespoon Garam Masala
- 2 Tablespoons Madras Curry Powder (optional, Omit Yellow Curry Powder And Garam Masala If Using)
- 2 cups Water, Or More As Needed, Divided
- 2 whole Large Baking Potatoes, Peeled And Cubed To Slightly Larger Than The Beef Chunks
- Naan And/or Rice, To Serve (optional)
Preparation
Note: This dish needs a skillet or pot with a lid large enough to hold all of the ingredients.
Preheat a skillet with a few tablespoons of olive oil to medium-high heat. Add onion and cook for 3 minutes to soften and brown slightly, stirring as you go. Add garlic and tomato paste and stir for 1 minute.
Add beef and the curry powder(s) and stir for 5 minutes, letting the meat brown and get coated in the spices. If mixture seems dry, drizzle in some more oil.
Pour 1 cup water into the skillet and stir to form a curry sauce. Cover the curry with the lid and let cook for 15 minutes, then remove the lid, stir the curry, and add more water if it seems dry, about 1/2 cup at a time.
After about 1 hour, taste the curry sauce and add salt to your preference, at least a teaspoon at this point. Add potatoes and remaining 1 cup water, stir to combine.
Repeat the process once the potatoes are in the curry. Stir, taste, add salt and water to maintain a consistent curry sauce. After about 2 hours total, the meat should be very tender and the potatoes cooked through.
When the meat is fork tender, adjust the sauce consistency with water one more time, and add a few more sprinkles of salt if needed.
Serve over rice or with naan for dipping. Enjoy!
