Indian Beef Curry with Potatoes
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Category
Entrees
Ingredients
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2 The Spice Hunter Mediterranean Bay Leaves
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2 Tbsp. The Spice Hunter India Ground Turmeric
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1 Tbsp. The Spice Hunter Garam Masala Blend
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2 tsp. The Spice Hunter Ground Cumin
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1 tsp. The Spice Hunter Ground Coriander
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¼ tsp. The Spice Hunter Cayenne Red Pepper
- 3 lbs. beef chuck roast, trimmed of fat and cut into 2-inch cubes (mine was 3.5 lbs. and after fat was trimmed it was 2.14 lbs.)
- 1 tsp. salt (plus an extra ½ tsp.)
- 1 tsp. pepper
- 2 Tbsp. olive oil
- 1 large onion chopped
- 4 large garlic cloves minced
- ½-inch piece of fresh ginger grated
- 2 Tbsp. fresh lemon juice
- 4 Tbsp. tomato paste
- 1 tsp. brown sugar
- 3 cups beef stock
- 3 large carrots
- 1½ pounds potatoes
- ¼ cup fresh cilantro, chopped
Indian Curry Spices:
Beef and Veggies:
Directions
Combine all Indian Curry Spices in a small mixing bowl and set aside.
Cut chuck roast into 2-inch square pieces. Season with salt and pepper, and brown them in a Dutch oven with 2 tablespoons of olive oil (sear on two sides for 3-4 minutes). Transfer the meat to a plate and set aside.
Add the onion, garlic and ginger to the pan and saute for about 4 minutes (add a bit more olive oil if needed). Stir in all of the Indian Curry spices, and allow to cook for one more minute.
Add ½ teaspoon salt, lemon juice, tomato paste, brown sugar, beef stock, and carrots. Return the meat to the Dutch oven and bring to a simmer.
Put the lid on the pot cracked and simmer on low for 1 hour.
Garnish with cilantro and serve!
Recipe Note
Recipe via partner Taste and See
