This is a review Curry bee fresh I shared it in 2009. It stood the test of time and became a huge fan favorite for many years. This recipe shows subtle differences. I think this guarantees the title of Ultimate!
You need it…
2 tablespoons of vegetable oil
1 onion 1 (Diced)
12 Cloves Garlic (destruction)
3/4 tsp black pepper
1 Scotch Bonnet Pepper (Cut 1/4)
8-10 Dried Curry Leaves
2 tbsp Caribbean green seasoning
2 tablespoons of curry powder
3/4 tablespoons duck and goat curry powder
3/4 tbsp Anchar Masala
1 Middle tomato (Diced)
3/4 tbsp salt (Adjust)
1 cup of water to cook curry
2 pounds of boneless beef
1 1/2 pounds of beef with bone
1 Lemon (juice)
Stewed water and coconut milk
Two bay leaves
3 tablespoons of chopped chadong beni
Note! Follow the video below. Describes the recipe in detail. This includes ways to use a pressure cooker to reduce cooking time and why using an oven makes things easier. If you are making this dish gluten-free, check the ingredient list to make sure it meets your gluten-free dietary needs. Please note the ingredients in the curry powder you use, as some commercial brands contain fillers.
*Service to 6 people
Heat the oil in a wide medium-flame pan and add the onion and garlic. Lower the heat and cook for 2-3 minutes.
Add scotch bonnet pepper with fire still low (Or if you like peppers, you like the spicy of your currycurry leaves (6 is enough if you use fresh leaves)black pepper, green seasoning, continue cooking for 4-5 minutes.
Add curry powder, Anchar Masala, and Duck/Goat Curry Powder. Mix well and combine everything.
Cook diced tomatoes in 1 cup of water, another 2 minutes before adding diced tomatoes. Raise the heat and bring it to a boil, reducing it to a boiling boil.
Cook with salt and cook until the liquid shrinks to the point where you can see the oil that has started again. This step enhances the overall curry flavor of the finished curry beef.
Combine boneless beef to produce a moist and deeper flavored curry beef. Wash the beef (Approx. 1.5 inches) Juice in cold water with lime or lemon. It drains well. Next, add everything to the pot and coat it with a curry base made by mixing well.
Turn the heat to medium height and bake most of the beef debris and seal it in the juice.
Cover completely with water, press the bay leaves in and bring to a boil. Reduce until simmered and cook for 90-120 minutes, or until fork is tender. Keep an eye on the liquid level as it may be necessary to add more water during evaporation. Tip! Use a combination of water and coconut milk to use a lovely, sweet, rich undertone of the curry.
In this example, the beef is simmered for 2.5 hours. Taste salt to adjust, turn off the stove and add chadong beni (culantro) Only cilantro is accessible (coriander)shakes it.
