This fiery curry is colossal. Left overnight to meld flavors and reheated the next day, it’s perfection alongside a plate of basmati rice and cooling yogurt.
Make sure to allow the meat enough time to marinate and adjust the amount of cayenne pepper depending on your heat tolerance. If spicy curries are your thing, go to town. My spice tolerance used to be pathetically low, but with practice, I’ve gained a respectable
ability craving for heat. If I can do it, so can you.
3 tablespoons roasted curry powder
1/2 teaspoon fenugreek seeds
2 pounds sirloin beef, cut into 1-inch cubes
1 1/2 teaspoons cayenne pepper
1 teaspoon paprika
2 teaspoons apple cider vinegar
2 tablespoons oil
1 onion, chopped
4 cloves garlic, sliced
2-inch piece ginger, finely grated or minced
2 green serrano or Thai chiles, sliced
1 sprig curry leaves
2-inch stalk lemongrass
1 cinnamon stick
2 cardamom pods
1 1/4 cup water
1 cup coconut milk
1 1/2 tablespoons tomato paste
1. Lightly toast curry powder and fenugreek seeds in a small pan. Mix with beef, cayenne pepper, paprika, and vinegar and marinate overnight.
2. Heat oil in pan. Saute onions, garlic, ginger, green chiles, curry leaves, lemongrass, cinnamon, cardamom, and cloves until onions are translucent.
3. Add marinated beef and fry for several minutes, turning occasionally, until beef is browned.
4. Add 1/4 cup water to the marinating bowl to release the remaining spice mixture and add to pan. Add remaining water and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.
5. Add coconut milk, salt, and tomato paste and simmer, partially covered, for an additional 40 minutes, until curry is thick.