Servings: 6 people
Calories: 502kcal
Ingredients
For The Spice Mix
- 1 teaspoon Coriander
- ½ teaspoon Cinnamon
- ¼ teaspoon Cardamom
- 1 teaspoon Cumin
- ¼ teaspoon Cayenne
- ½ teaspoon Cocoa Powder
- 1 teaspoon Smoked Paprika
- 1 teaspoon Turmeric
- 1 teaspoon Curry Powder
- ½ teaspoon Kosher Salt
- ¼ teaspoon Black Pepper
For The Marinade
- 3 Garlic cloves minced
- ½ inch piece Fresh Ginger diced
- 2-3 Green Onions diced
- ½ medium Red Onion sliced thinly
- 3 sprigs Fresh Thyme
- 6 Allspice Berries
For The Curry
- 2 pounds Tender Beef Chuck Roast cut into 1 ½ chunks
- 2 tablespoons Coconut Oil
- 2 Garlic Cloves minced
- ¼ inch piece Fresh ginger diced
- 14 oz Coconut Milk
- 2 medium Yukon Potatoes cut into 2 inch pieces
- 1 whole Scotch Bonnet Pepper
Instructions
Marinate the Beef
- Mix the dry seasonings together in a small mixing bowl or ramekin. Set aside.
- Slice the beef into 1 - 1 ½ inch chunks. Place the beef pieces in a large mixing bowl. Season them with the dry seasoning.
- Add the thyme, allspice berries, green and red onions, ginger, garlic, and pepper. Mix thoroughly, cover, and refrigerate overnight.
Burn the Curry Spice
- Heat coconut oil over medium heat. Add a teaspoon of the spice mix. Stirring frequently, cook the curry until it begins to brown.
Cook the Beef
- Add the pepper, ginger and garlic stirring a few times and cooking for about 20 seconds. Add the coconut milk and half the spice mix.
- Mix well and cook at a simmer until the coconut milk mixture reduces and begins to thicken. Reserve the mixing bowl with the residue from the marinade.
- Add the beef along with any of the marinade ingredients. Mix, cover, and cook beef at a simmer for 20 minutes.
- Add a cup of water to the mixing bowl. Add to curry and cook another 10 minutes stirring occasionally.
- Add potatoes and the last of the curry seasoning mix and mix in. Cook until the potatoes are fork tender. For a thicker curry, remove the beef and potatoes then cook the sauce down to your preferred consistency.
- Finish with a few lime wedges and/or pickled red onions.
Notes
Tips For Maximizing Flavor
Don't cut the beef too small. This is a dish that gets better with time so with low and slow cooking you want the pieces to be big enough to absorb the extended cook time. Size also impacts texture. It's a lot easier to overcook smaller pieces and get overly chewy tough beef. You also want to cut the pieces as evenly as you can. They don't have to be perfect, but generally you want them near in size so they cook at the same rate. Don't skip the "Burning curry" step. Browning the spices imparts a strong depth of flavor to the overall dish. Allow the coconut milk to cook done some and concentrate both flavor and creaminess. This will add the formation of a very tasty and aromatic gravy in the end product. This is a rich beef curry. Adding some acidity at the end or after cooking helps to open the flavor up some. Lime juice is a favored ingredient for accomplishing this. Before cooking the beef allow it to reach room temperature. This ensures the meat cooks evenly Skip the light coconut milk and go for the full fat flavored stuff.Nutrition
Calories: 502kcal | Carbohydrates: 16g | Protein: 32g | Fat: 37g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 104mg | Sodium: 332mg | Potassium: 969mg | Fiber: 2g | Sugar: 1g | Vitamin A: 300IU | Vitamin C: 16mg | Calcium: 71mg | Iron: 7mg
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