¼cupHot curry powder then fill up to ½ with other Curry Spice mix of your choice
2tbspmustard seeds
1tbspminced garlic
1tspground dried turmeric
2cupsfat-skimmed beef broth
750gRoma tomatoes, rinsed, cored, and chopped
2tbspminced fresh jalapeño’s (Pickled will be fine)
2tbspminced fresh ginger
2bananaspeeled & thinly sliced
½cupchutney
½cupsweetened shredded dried coconut
Cooked rice
Salt to taste
Instructions
Pat the beef dry, and cut it into chunks, then in a large saucepan, combine beef, onions, and 1 cup of water.
Cover and bring to a boil over high heat, reduce heat and simmer for 30 minutes.
Uncover, turn heat to high, and stir often until liquid evaporates and meat and onions are lightly browned for about 5 to 7 minutes, then remove the meat and set it aside.
Add to the pan the curry powder, mustard seed, garlic, and turmeric, stir until spices are more fragrant for about 1 minute.
Add the broth, tomatoes, chilies, and ginger, saute and scrape any browned bits.
Return the meat to the pan, bring to a boil, and cover, reduce heat, and simmer until meat is very tender for about 2 to 2 1/2 hours or in a pressure cooker for about 30 minutes or until tender.
Serve with cooked rice, bananas, chutney, and coconut.