Nigerian Beef Curry

Name: Nigerian Beef Curry
Prep time: 10 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: 8 servings
Cuisine: African
Ingredients: 1 pound (450 g) thinly shaved beef ribeye or chuck steak; 1 1/2 teaspoons Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume; 1 teaspoon grated fresh ginger; 1 teaspoon minced garlic; 1/4 cup (60 ml) peanut oil or neutral oil such as canola or vegetable oil; 2 medium red onions (1 pound; 453 g), cut into 1-inch chunks; 2 dried bay leaves; 1 teaspoon Nigerian-style curry powder, such as Lion brand (see notes); 1 teaspoon dried thyme; 2 medium starchy potatoes such as Yukon Gold or russets (24 ounces; 680 g), peeled and cut into 1-inch chunks; 2 carrots (8 ounces; 226 g) cut into 1-inch chunks; 1 small red bell pepper (5 ounces; 141 g), cut into 1-inch chunks; 1 small green bell pepper (5 ounces; 141 g), cut into 1/2-inch dice; 1/2 teaspoon freshly ground black pepper; 1/2 teaspoon ground turmeric; 1 cup (240 ml) Curry-Flavored Nigerian Stock or store-bought chicken broth (see notes); 2 tablespoons cornstarch; Chopped cilantro to serve, optional; Plain white rice for serving

Total time: 1 h 25
servings: 8 servings
Dish type: Starter

Contains peanutsPork-freeAlcohol-freeGluten-freeLactose-freeKosher : to verifyHalal : to verify

Prep

10 min

Cook

45 min

Total time

1 h 25

Ingredients

servings

1 lb (450 g) thinly shaved beef ribeye or chuck steak
1 1/2 teaspoons Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume
1 c. à café grated fresh ginger
1 c. à café minced garlic
1 /4 cup (60 ml) peanut oil or neutral oil such as canola or vegetable oil
2 medium red onions (1 pound; 453 g), cut into 1-inch chunks
2 dried bay leaves
1 c. à café Nigerian-style curry powder, such as Lion brand (see notes)
1 c. à café dried thyme
2 medium starchy potatoes such as Yukon Gold or russets (24 ounces; 680 g), peeled and cut into 1-inch chunks
2 carrots (8 ounces; 226 g) cut into 1-inch chunks
1 small red bell pepper (5 ounces; 141 g), cut into 1-inch chunks
1 small green bell pepper (5 ounces; 141 g), cut into 1/2-inch dice
1 /2 teaspoon freshly ground black pepper
1 /2 teaspoon ground turmeric
1 tasse (240 ml) Curry-Flavored Nigerian Stock or store-bought chicken broth (see notes)
2 c. à soupe cornstarch
Chopped cilantro to serve, optional
Plain white rice for serving

Method

1
In a medium bowl, combine beef, 1 teaspoon salt, ginger, and garlic. Rub seasonings into beef, then cover and refrigerate for at least 30 minutes or up to 4 hours.
2
In a large high-sided sauté pan or large Dutch oven, heat peanut oil over medium heat until shimmering. Add half of the onions, the bay leaves, and remaining 1/2 teaspoon salt. Cook until onions are softened and browned, about 8 minutes. Stir in curry powder and thyme and cook until fragrant, 1 to 2 minutes. Add beef, potatoes, and carrots. Cook, stirring occasionally, until beef begins to brown, about 10 minutes.
3
Add remaining onions, red bell pepper, half of green bell pepper, black pepper, turmeric, curry stock, and 1 cup (240 ml) water and stir. Reduce heat to low, cover, and cook until beef and vegetables are tender, 15 to 25 minutes.
4
In a small bowl, whisk together cornstarch and 1 cup (240 ml) water to form a smooth slurry. Whisk slurry into curry to incorporate, then cook until sauce bubbles and starts to thicken, stirring occasionally, about 5 minutes.
5
Add remaining green bell pepper and cook until they are tender-crisp, about 5 minutes. Season with salt and additional stock to taste, if needed. Discard bay leaves and serve with white rice, if desired.

Nutrition

calories: 329 kcal
fatContent: 16 g
fiberContent: 3 g
sugarContent: 4 g
sodiumContent: 296 mg
proteinContent: 21 g
cholesterolContent: 59 mg
carbohydrateContent: 25 g
saturatedFatContent: 5 g
unsaturatedFatContent: 0 g

Indicative values from the source, for the original recipe.

Source : seriouseats

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