Kenyan Beef Curry

Method10 steps

1. 1

   Step 1: Cut all the sirloin steak tips (2 lb) into bite-sized pieces and peel and mince the four garlic cloves. Bring the four cups measured water to a boil in a Dutch oven or soup pot, then add all the beef, minced garlic and ground ginger (2 tsp) and stir.

   Uses 4 cups water for the initial beef simmer · 2 lb sirloin steak tips, cut into bite-sized pieces in step 1 · 4 garlic cloves, minced in step 1 · 2 tsp ground ginger

2. 2

   Step 2: Reduce to a gentle simmer, cover and cook for twenty minutes, stirring occasionally. Skim off surface foam if desired.

   Initial covered beef simmer · 20 minUses The complete beef and ginger-garlic water pot

3. 3

   Step 3: Take the pot off the heat. Drain the beef through a colander set over a bowl, keeping both the drained beef and all its ginger-garlic cooking broth separately for later.

   Uses All beef and its actual cooking liquid

4. 4

   Step 4: Peel and finely dice both red onions (2 medium). Return the empty pot to medium heat and add both tablespoons cooking oil (2 tbsp). Once shimmering, add all the diced onion and cook for five to seven minutes, stirring occasionally, until softened.

   Soften diced red onion · 7 minUses 2 tbsp cooking oil · 2 medium red onions, finely diced in step 4

5. 5

   Step 5: Wash and dice all four tomatoes. Add them to the softened onion and cook for three to five minutes, stirring occasionally, until the tomatoes begin to fall apart.

   Soften tomatoes with onion · 5 minUses All softened onions in the pot · 4 medium tomatoes, diced in step 5

6. 6

   Step 6: Add all the held drained beef to the cooked tomato-onion base. Cook over medium heat for five minutes, stirring occasionally; keep the reserved ginger-garlic broth for the later simmer.

   Cook held beef with the tomato-onion base · 5 minUses All the cooked tomato-onion base · Only all the drained beef; continue holding its broth separately

7. 7

   Step 7: Stir all the paprika (2 tbsp), measured black pepper (½ tsp), curry powder (2 tsp) and concentrated tomato paste (4 tbsp) into the beef mixture. Add salt to taste and mix thoroughly.

   Uses The complete beef and tomato-onion pot · 2 tbsp paprika · ½ tsp black pepper · 2 tsp curry powder · 4 tbsp concentrated tomato paste · Salt for the curry, to taste

8. 8

   Step 8: Return all the reserved ginger-garlic beef broth to the seasoned pot and add enough extra water to cover the beef. Bring to a boil, then reduce the heat and simmer uncovered for about one hour, stirring occasionally, until the beef is completely tender and the sauce is thickened. Check for drying or sticking during the simmer, adding a little extra water as needed.

   Uncovered beef curry simmer until tender · 60 minUses All the seasoned beef mixture · All the reserved ginger-garlic beef cooking broth · Extra water only as needed to cover the beef

9. 9

   Step 9: Check the actual cooked curry is saucy rather than dry. Stir in a little more of the separate extra water only if necessary to loosen the sauce, or if you prefer a more soupy consistency.

   Uses All the actual cooked curry · Additional water only if the cooked curry is too thick

10. 10

    Step 10: Take the finished curry off the heat, taste and adjust the salt only if needed. Wash and slice the fresh chili and wash the cilantro leaves, then garnish the curry with both. Serve in four entree portions, with the optional already cooked rice, potatoes or ugali if wanted.

    Uses All the finished curry · Additional salt only as needed after tasting · 1 fresh hot chili, sliced for garnish · Fresh cilantro leaves for garnish, as desired · Cooked rice, cooked potatoes or prepared ugali for optional serving, as desired