West Indian Goat Curry–with Beef Recipe

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Ingredients

  • ½ medium onion, chopped
  • ½ or more habanero peppers, to heat tolerance
  • 3-inch piece of ginger, chopped
  • 1 T fresh thyme leaves
  • 5 t curry powder
  • ½ t ground cardamom
  • ¼ t ground fenugreek seeds
  • ½ t brown mustard seeds, ground
  • ½ t ground allspice
  • ¼ t ground cloves
  • 2 t ground cumin
  • 2 t ground turmeric
  • 3 T fresh lime juice
  • 2 t ground annatto seeds (achiote) (sub with paprika if necessary)
  • salt to taste
  • 14-oz can coconut milk (divided, some will be reserved for curry)
  • For the curried stew:
  • 3-4 lbs beef chuck, cut into 2-inch chunks
  • 2 T vegetable oil
  • 2½ medium onions, chopped
  • 8 garlic cloves, minced
  • 1 15-oz can of fire roasted tomatoes
  • 1-2 T brown sugar, to taste
  • reserved coconut milk
  • 2 large sweet potatoes, cut into bite sized chunks
  • 3 sweet bell peppers, seeded and chopped
  • For garnish/serving:
  • chopped cilantro leaves
  • lime wedges
  • minced habanero chile peppers or Caribbean style hot sauce
  • cooked Basmati rice

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