Kenyan Beef Curry
Beef · Kenyan classic.
Ingredients
- 4 cups Water
- 2 Lbs Sirloin Steak tips
- 4 Garlic Clove
- 2 teaspoons Ground Ginger
- 2 tblsp Oil
- 2 medium Red Onions
- 4 Tomato
- 2 tblsp Paprika
- 1/2 teaspoon Black Pepper
- 2 teaspoons Curry Powder
- 4 tablespoons Tomato Puree
- Dash Salt
- 1 Chilli
- Leaves Cilantro
Method
- Bring to a boil — Bring the 4 cups of water to a boil in a Dutch oven or soup pot.
- Stir — Add the beef, garlic, and ginger, and stir well.
- Simmer — Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes.
- Stir — If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in.
- Serve — Remove from the heat, and drain, but reserve the excess water for later.
- Heat the pan — Return the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil.
- Stir — Once the oil is shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Stir — Add the tomatoes to the onions, and continue cooking, stirring occasionally, until the tomatoes are falling apart, 3 to 5 minutes.
- Mix together — Add the drained beef to the tomato and onion mixture, and stir well.
- Stir — Continue cooking over medium heat for 5 minutes, stirring occasionally.
- Stir — Add the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well.
- Add ingredients — Add back the excess water that was used for cooking the beef, along with enough extra water to cover.