https://slaps.app/u/jimmy/recipes/cowboy-curry

Ingredients

• 2 lb beef chuck
• 2 tablespoons vegetable oil
• 1 large onion
• 4 cloves garlic
• 1 tablespoon fresh ginger
• 2 tablespoons curry powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper
• 2 tablespoons tomato paste
• 1 can (14.5 oz) diced tomatoes
• 3 cups beef broth
• 1 lb Yukon Gold potatoes
• 2 medium carrots
• 1 red bell pepper
• 1 cup frozen peas
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup plain yogurt
• 2 tablespoons chopped cilantro
• Cooked rice, for serving

Directions

1. Season and brown beef

Pat the beef dry and season it lightly with salt and pepper.

2. Sear in batches

Heat the oil in a large pot over medium-high heat and brown the beef in batches, then transfer it to a plate.

3. Cook aromatics

Add the onion to the pot and cook until softened, then stir in the garlic and ginger and cook until fragrant.

4. Bloom spices

Stir in the curry powder, cumin, smoked paprika, and cayenne, then cook for 30 seconds.

5. Build the sauce

Add the tomato paste and cook briefly, then stir in the diced tomatoes and beef broth, scraping up any browned bits.

6. Simmer with vegetables

Return the beef to the pot and add the potatoes and carrots.

7. Cook until tender

Bring to a simmer, cover, and cook until the beef is tender, about 45 minutes.

8. Finish vegetables

Stir in the red bell pepper and peas and cook until the vegetables are tender.

9. Adjust and serve

Adjust seasoning, then stir in the yogurt just before serving.

10. Garnish

Garnish with cilantro and serve hot over cooked rice.