Kenyan Beef Curry

What you need

Ingredients

Measured for 4 servings.

• 960 mlWater
• 908 gSirloin-tip beef cubes
• 4 pcs (approx. 20 g)Garlic Clove
• 10 gGround Ginger
• 30 mlOil
• 240 gRed Onions
• 4 pcs (approx. 480 g)Tomato
• 12 gPaprika
• 1 gBlack Pepper
• 10 gCurry Powder
• 60 gTomato Puree
• 1 gSalt

Make it

Method

1. 01

   Cut the 908 g sirloin-tip beef into even 2–3 cm cubes. Finely chop 240 g red onions and 20 g garlic, dice the four tomatoes (about 480 g) and measure 960 ml water, 10 g ginger, 12 g paprika, 10 g curry powder, 1 g pepper, 60 g tomato puree and 1 g salt.

2. 02

   Place the beef, garlic, ginger and about half the measured water in a heavy covered pot. Bring to a simmer, skim if needed and cook gently for about 20 minutes. Lift the beef out and keep its cooking liquid; do not discard the measured water.

3. 03

   Heat the listed 30 ml oil in the pot over medium heat. Soften the onions for 5–7 minutes, then add tomatoes for 3–5 minutes until they collapse. Stir in paprika, curry powder, pepper and tomato puree for 1 minute; return the beef and cooking liquid and add the rest of the measured water.

4. 04

   Simmer partly covered for another 45–55 minutes, stirring and adding no unmeasured liquid unless the pot threatens to dry out, until the beef is fork-tender and the sauce coats it. Taste before using all the listed salt; divide into 4 equal portions.