West Indian Spicy Beef Curry Recipe

Name: West Indian Spicy Beef Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: curry mixture; 2 tablespoons coriander seeds; 1 1/2 teaspoons anise or 1 1/2 teaspoons fennel seeds; 1/2 teaspoon black mustard seeds (optional); 1/2 teaspoon cumin seed; 1/2 teaspoon jamaican allspice; 1 teaspoon turmeric; 1/2 teaspoon ground cinnamon; meat and vegetables; 2 tablespoons vegetable oil; 2 lbs beef sirloin (5-cm) or 2 lbs tenderloin, cut into 2-inch (5-cm); salt; 1 cup chopped onion; 1/2 red pepper, diced; 1/2 yellow pepper, diced; 1 small white west indian sweet potato, peeled, cut into 1-inch (2.5-cm); 1 cup chopped tomatoes, fresh or 1 cup canned tomato; 2 cups beef stock or 2 cups chicken stock; 2 tablespoons lime juice; 1/4 cup chopped fresh coriander

Servings: persons

curry mixture
2 tablespoons coriander seeds
1 1/2 teaspoons anise or 1 1/2 teaspoons fennel seeds
1/2 teaspoon black mustard seeds (optional)
1/2 teaspoon cumin seed
1/2 teaspoon jamaican allspice
1 teaspoon turmeric
1/2 teaspoon ground cinnamon
meat and vegetables
2 tablespoons vegetable oil
2 lbs beef sirloin (5-cm) or 2 lbs tenderloin, cut into 2-inch (5-cm)
salt
1 cup chopped onion
1/2 red pepper, diced
1/2 yellow pepper, diced
1 small white west indian sweet potato, peeled, cut into 1-inch (2.5-cm)
1 cup chopped tomatoes, fresh or 1 cup canned tomato
2 cups beef stock or 2 cups chicken stock
2 tablespoons lime juice
1/4 cup chopped fresh coriander

1
Place coriander, anise or fennel, black mustard seeds, cumin seeds and Jamaican allspice in a dry skillet over medium heat. Stir seeds together until mixture smells fragrant. Remove from heat and grind in a spice grinder. Stir in turmeric and cinnamon.
2
Dredge meat with 1 tbsp (15 mL) curry mixture, reserving remainder. Season with salt.
3
Heat oil in a saute pan or deep skillet over high heat. Add meat in batches and sear until well browned on all sides, about 4 minutes. Remove from skillet and reserve. The meat should be rare.
4
Add more oil to skillet, if needed, reduce heat to medium and add onion, red and yellow peppers, sweet potato and 1 tbsp (15 mL) spice mixture (there may be some left over). Saute until onions are softened. Add tomatoes and stock. Bring to boil, reduce heat and simmer for 20 minutes or until sauce is thickened and sweet potato is cooked. Stir in lime juice.
5
When ready to serve, reheat sauce and add meat. Simmer together for 5 to 8 minutes or until meat is hot and a little more cooked. Sprinkle with coriander just before serving.

897

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 20 ingredients. The key ingredients include: curry mixture, 2 tablespoons coriander seeds, 1 1/2 teaspoons anise or 1 1/2 teaspoons fennel seeds, 1/2 teaspoon black mustard seeds (optional), and more.

Yes, West Indian Spicy Beef Curry falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

West Indian Spicy Beef Curry

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