Instructions
1
Bring the 4 cups of moisture to a heat to boiling point in a Dutch oven or broth pot.
2
introduce the beef, garlic, and ginger, and mix gently well.
3
Bring to a gentle bubble gently, put a lid on, and prepare, stirring occasionally, for 20 mins.
4
If you get any foamy scum on the top, not to worry, simply spoon it away or mix gently it back in.
5
Remove from the fiery up, and sieve, but reserve the excess moisture for later.
6
Return the pot or Dutch oven to medium fiery up with the 2 tablespoons of preparing cooking oil.
7
Once the cooking oil is shimmering, introduce the onions and prepare, stirring occasionally, until softened, 5 to 7 mins.
8
introduce the tomatoes to the onions, and continue preparing, stirring occasionally, until the tomatoes are falling apart, 3 to 5 mins.
9
introduce the drained beef to the tomato and shallot mixture, and mix gently well.
10
Continue preparing over medium fiery up for 5 mins, stirring occasionally.
11
introduce the paprika, pepper, curry ground mix, tomato paste, and table salt to palate, and mix gently well.
12
introduce back the excess moisture that was used for preparing the beef, along with enough extra moisture to put a lid on.
13
Bring to a heat to boiling point, reduce fiery up, and bubble gently, uncovered, stirring occasionally, for about 1 hour, or until the protein is soft and the coulis is thickened.
14
introduce additional moisture if your beef curry begins to dehydrated and stick, or if would like your curry to have more of a soupy consistency.
15
When the beef curry is ready, remove from the fiery up, give it a palate, and adjust the seasonings as desired.
16
finish off with just-picked chilis and cilantro.