Ingredients
- For spice mix:
- 1 t coriander seeds
- ½ t cumin seeds
- 2 T raw peanuts
- For curry:
- 2 T vegetable oil
- 2 lbs boneless beef chuck, cut into 2-3 inch chunks and sprinkled with salt and pepper
- kosher salt, to taste, count on at least 1 teaspoon
- 3 medium large onions, thinly sliced
- 6-8 garlic cloves, minced
- 1 2-inch chunk of ginger, minced
- hefty pinch coarse aleppo
- 3 medium tomatoes, chopped with juices
- ½ cup finely ground peanuts (I placed a heaping cup of peanuts in the food processor and blitzed until just before they turned into butter)
- 3 cups water, plus more as needed
- 5 medium all purpose or boiling potatoes (such as red or Yukon Gold), cleaned and cut into same size chunks, around 2 inches cubed*
- 1 T tamarind concentrate
- 1 T brown sugar
- some kind of sweet and sour chutney for serving, such as this cranberry chutney
View Full Recipe at The Spiced Life
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