¼Hot curry powder. Fill up to 1/2 with other curry spice mix of your choice.
1tspground dried turmeric
2cupsfat-skimmed beef broth
750gRoma tomatoes, rinsed, cored, and chopped
2tbspminced fresh jalapeños (Pickled will be fine)
2tbspminced fresh ginger
2bananas (peeled and thinly sliced)
½cupsweetened shredded dried coconut
Salt to taste
Pat the beef dry and cut into cubes. Combine beef, onions and one cup of water in a large saucepan.
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 five to seven minutes. Remove the meat and set aside.
Add the curry powder, mustard seed, garlic and turmeric to pan. Stir until spices are more fragrant for about one minute.
Add the broth, tomatoes, chillies and ginger. Sauté 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 two to two-and-a-half hours or in a pressure cooker for about 30 minutes or until tender.
Serve with cooked rice, bananas, chutney, and coconut.