Kenyan Beef Curry

An aromatic and warming dish featuring tender beef, tomatoes, and classic spices. The thick sauce with its spicy flavor pairs perfectly with rice or flatbreads.

Ingredients

• 950 ml Water
• 900 g Beef steaks (brisket or chuck meat)
• 4 clove Garlic
• 2 tsp Ground ginger
• 2 tbsp Vegetable oil
• 2 pcs Red onion
• 4 pcs Tomatoes
• 2 tsp Paprika
• 0.5 tsp Black pepper
• 2 tsp Curry powder
• 4 tbsp Tomato paste
• to taste Salt
• 1 pcs Hot chili pepper
• bunch Cilantro

Instructions

1. Bring water to a boil in a large pot or Dutch oven. Add the beef, garlic, and ground ginger, stirring well. Bring to a gentle boil, cover with a lid, and simmer, stirring occasionally, for 20 minutes. If foam appears on the surface, simply skim it off with a spoon.
2. Remove from heat, drain the water into a separate container, leaving the meat in the pot. You will need this broth later.
3. Return the pot to medium heat and add the oil. Once the oil begins to sizzle, add the sliced onion and cook, stirring, for 5–7 minutes until the onion softens.
4. Add the diced tomatoes and continue cooking, stirring, for 3–5 minutes until the tomatoes begin to break down.
5. Return the drained beef to the pot with the tomatoes and onion, stirring well. Cook over medium heat for 5 minutes, stirring.
6. Add the paprika, black pepper, curry powder, tomato paste, and salt to taste. Stir well.
7. Pour in the reserved broth from cooking the meat and add more water if needed to ensure the meat is covered with liquid. Bring to a boil, reduce the heat, and simmer uncovered, stirring occasionally, for about an hour until the meat becomes tender and the sauce thickens. If the curry begins to dry out or you prefer a thinner consistency, add more water.
8. Remove from heat, taste, and adjust the spices if necessary. Serve hot, garnished with fresh chili pepper and cilantro.