Rinse beef with lime or lemon juice, vinegar, and several changes of water. Drain well.

Season beef with green seasoning, salt, and black pepper. Marinate for a few minutes or overnight in the fridge.

In a heavy-bottomed pot, heat oil. Add onion and hot pepper and sauté until golden.

Stir in curry powder, extra green seasoning, and ½ cup water. Cook until the curry becomes fragrant and the oil separates.

Add seasoned beef and thyme. Stir well to coat.

When the sizzling stops, reduce heat to medium-low. Cover and let the beef cook in its own juices for about 30 minutes.

Once the beef is almost tender and liquid has evaporated, add the potatoes. Cook until it begins sticking slightly to the pot.

Add 1–2 cups of water and simmer for another 15–20 minutes until beef is fork-tender and potatoes are soft. Add more water if needed for tenderness.

Taste and adjust salt. Finish with chopped culantro and ground cumin. Serve hot.