Kenyan beef curry — beef gently simmered, then cooked down with onions, tomatoes and warm spices into a rich, deeply savoury curry. Lovely with rice or chapati.
- 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
Video
Preparation
- Bring 4 cups of water to the boil in a Dutch oven. Add the beef, garlic and ginger, stir well, bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes, spooning off any foamy scum.
- Remove from the heat and drain, reserving the cooking water.
- Return the pot to medium heat with the oil. Once shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
- Add the tomatoes and continue cooking, stirring occasionally, until they fall apart, 3 to 5 minutes.
- Add the drained beef and stir well, cooking over medium heat for 5 minutes.
- Add the paprika, pepper, curry powder, tomato paste and salt, and stir well.
- Add back the reserved cooking water plus enough extra to cover, bring to the boil, then reduce and simmer, uncovered, stirring occasionally, for about 1 hour, until the meat is tender and the sauce thickened, adding more water if it dries out.
- Taste and adjust the seasoning, then garnish with fresh chilli and cilantro.
