Nigerian Beef Curry

Instrucciones

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.