In this recipe, small cubes of beef are cooked in a savory curry sauce. It’s well seasoned with bandhania, scallions, thyme and our flavorful Caribbean peppers. I added ground cumin as well to give it another depth of flavor.
Rinse beef with the juice of a lime or lemon. Drain well.
Season beef with ¼ onion, garlic, bandhania, hot pepper, salt and black pepper. Marinate for a couple of minutes, or overnight covered in the refrigerator.
Heat oil in a dutch oven or heavy bottomed pot, add onion and hot pepper and cook until edges are golden brown. Add curry powder and cook until grainy and fragrant. Add ½ cup of water and cook until the curry separates from the oil.
Add the seasoned beef and stir continuously to coat with the curry, about 3-5 minutes. When the sizzling has subsided, reduce the heat to medium low, cover and allow it to release and cook in its natural juices. After 15 mins, give it a stir and add thyme.
Once the liquid has evaporated, add cumin(and potatoes if using), and cook until it starts to stick to the pot.
Add 1-2 cups water and cook for an additional 15-20 minutes to create a thick gravy. Some beef may require a longer cooking time to tenderize, therefore add enough hot water to cover and cook until desired tenderness.
Check for salt and add more if required. Finish off with chopped bandhania, scallion or cilantro.
Video
Notes
**Cilantro is good substitute for culantro(bandhania/shado beni). If you don't have either, use only scallion.Nutrition info calculated based on 10 servings and 1 tsp salt - however, this recipe may need more salt.