Curry
•Homestyle Kenyan Beef and Potato Curry
Total Time
95 min
Servings
4 people
Level
medium
Rating
(1)
Homestyle Kenyan Beef and Potato Curry
This classic variation of Kenyan Beef Curry features tender chunks of meat simmered in a rich, tomato-based gravy. Enhanced with mild curry spices and finishing with plenty of fresh cilantro (dhania), it is the ultimate comfort food best served with rice or chapati.
Ingredients
1.5 lbs beef chuck roast, cut into bite-sized cubes
2 tbsp vegetable oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tbsp fresh ginger, grated
2 large tomatoes, chopped
2 tbsp mild curry powder
1 tsp turmeric powder
2 cups beef broth
3 large potatoes, peeled and cubed
2 large carrots, sliced into rounds
1 cup fresh cilantro (dhania), roughly chopped
Salt and black pepper to taste
Instructions
- 1
Heat the vegetable oil in a large pot or dutch oven over medium-high heat.
- 2
Season the beef cubes with salt and pepper, then brown them in the pot on all sides. Remove the beef and set aside.
- 3
In the same pot, add the chopped onion and sauté for 5 minutes until translucent.
- 4
Add the minced garlic, grated ginger, curry powder, and turmeric. Stir constantly for 1 minute until fragrant.
- 5
Add the chopped tomatoes and cook for about 5 minutes until they break down and form a thick paste.
- 6
Return the browned beef to the pot and pour in the beef broth. Bring to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
- 7
Add the cubed potatoes and sliced carrots to the pot. Stir well to coat them in the gravy.
- 8
Cover and continue to simmer for another 20 to 25 minutes, or until the vegetables are tender and the sauce has thickened.
- 9
Taste and adjust salt seasoning if necessary. If the sauce is too thin, mash one or two potato cubes into the gravy.
- 10
Stir in the fresh cilantro just before turning off the heat.
- 11
Serve hot with steamed rice, chapati, or ugali.
