Indian/Vietnamese Beef Curry

I grew up loving Vietnamese curry and always chicken curry or vegetarian curry made with sweet or regular potatoes. I don't know that I love curry because of the meat or the potatoes. However, after I knew about Indian curry, I like the Indian curry spice more. It has a stronger taste than the Vietnamese curry, and the meat can be any kind from chicken, lamb, or beef. I found that it was very interesting for me to learn about the following recipe. The reason that I want to combine both Vietnamese and Indian for this recipe is that the Indian curry does not include the potatoes and seems less liquidy for this dish after finishing the cooking. If this recipe is good to make, I suggest that buying the Indian curry spice is the easiest way to prepare this recipe; otherwise, making Indian curry spices has a long list of ingredients that will not be available at some grocery stores. I think it is worth it to try because the taste is wonderful and the aroma sensational.

Ingredients:

1 lb stew beef, cut into 2 inch cubes
2 tbs oil
2 tbs curry spice
Red hot chili and cayenne pepper
1 tbs ginger/garlic paste (1 tsp each fresh garlic and ginger, ground in the food processor into paste)
1 1/2 tsp salt
1/2 tsp black pepper
1 tbs tomato paste
1 white onion, cut into chunks
2 medium potatoes, peeled and cut into big chunks
1 cup beef broth
1 cup coconut milk.
2 tbs lemon juice

Garnish with chopped green onions and cilantro.

Serve with white rice or bread

Directions:
Chop the hot chili. Add into curry spice along with cayenne pepper, tomato paste, and 2 tbs coconut cream to make a paste.

In a medium nonstick skillet, heat oil. Add onion and ginger/garlic paste and cook for 5 minutes, stirring frequently until the onions are golden brown.

Add the curry paste and cook for 2 minutes or until the aroma perfumes your kitchen. Stir in the beef and coat beef with this paste for 2 minutes.

Add stock and bring to a boil.

Cover with tight lid and turn heat to simmer.

 

 Cook beef for 30 minutes. Add potatoes and cook for another 30 minutes or until potatoes are cooked.

Uncover the lid and add coconut milk and lemon juice.

 Bring back to a boil. Re-season again with salt, if needed. Cook uncovered and cook for 10 minutes.

 

  Sprinkle with green onions and cilantro and serve with rice or bread.