Delicious and flavorful comfort food with an Indian twist

Cooking time: Depending on your preferred method, this dish will take between 1-2 hours (Less than an hour using a pressure cooker, 90 minutes using a regular pot, about 2 hours when baking in the oven).

This recipe is way faster if you use a pressure cooker, and I would encourage everyone who is wary of pressure cookers to give them a try.

What you need:

1 tablespoon oil

1 lb (500g) beef, cut into 1 ½ in (3cm) cubes

1 large onion, finely chopped 

3 garlic cloves, crushed

1 ½ in (3 cm) piece fresh ginger, peeled, chopped

3 tablespoons hot curry paste (more if you like it spicy!) (you can substitute with curry powder, but the paste will work better)

2 teaspoons cumin powder

4-6 black cardamom pods, bruised

1 cup (200 ml) water

14 oz (400g) fresh tomatoes, diced (you can substitute with 1 can)

1 lb (500g) sweet potato, peeled, cut into 1 ½ in (3cm) cubes (about one large sweet potato)

1 cup (50g) baby spinach (optional, but nice!)

Basmati rice, to serve (you can substitute with any other rice, including brown rice which provides nice texture)

How to do it:

Heat oil in a large pot over medium-high heat. Add onion, garlic and ginger. Cook, stirring, for 4-5 minutes or until onion is golden.

Add beef, cook for 5 minutes or until browned.

Add curry paste, cumin powder and cardamom pods.

If you are using a pressure cooker, add 2 cups (400-500ml) of water and close the lid. Set on high heat until high pressure is reached, then put on low heat and cook for 15 minutes. Switch heat off and let steam out. Once all pressure is released, open the pot.

If you use a regular pot, add 2 cup of water, close lid and cook for 40 minutes at low-to-medium heat. The longer you cook it the more tender the beef will get.

Both methods continue here: Add tomatoes and sweet potato, cover and bring to the boil. Cook for another 30-40 minutes at low-to medium heat. Check that beef and potatoes are tender. Add salt and more curry paste as you like it. Add additional tomato sauce if you like a more tomato-ish flavor.

If sauce is too liquid, mix 1 tablespoon of flour with 2-3 tablespoon of water making a paste. Add to pot and let briefly boil. This will make the sauce a bit thicker.

Add spinach and stir carefully so it wilts.

Serve with Basmati rice or any other rice including brown rice. Cardamom pods should not be eaten, so take them out – either before serving or tell your guests.

Enjoy!

An alternative to cooking on the stove is to bake in the oven. After frying the beef, put all ingredients into an oven-proof dish (or Dutch oven) and bake covered at 360 F (180 C) for 2 hours. If sauce is too liquid follow above guidance. Add spinach at the end.