Kenyan Beef Curry

Instructions

1- Bring the 4 cups of water to a boil in a Dutch oven or soup pot.

2- Add the beef, garlic, and ginger, and stir well.

3- Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes.

4- If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in.

5- Remove from the heat, and drain, but reserve the excess water for later.

6- Return the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil.

7- Once the oil is shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.

8- Add the tomatoes to the onions, and continue cooking, stirring occasionally, until the tomatoes are falling apart, 3 to 5 minutes.

9- Add the drained beef to the tomato and onion mixture, and stir well.

10- Continue cooking over medium heat for 5 minutes, stirring occasionally.

11- Add the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well.

12- Add back the excess water that was used for cooking the beef, along with enough extra water to cover.

13- Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for about 1 hour, or until the meat is tender and the sauce is thickened.

14- Add additional water if your beef curry begins to dry 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 heat, give it a taste, and adjust the seasonings as desired.

16- Garnish with fresh chilis and cilantro.