African•comfort

Nigerian Beef Curry

This Nigerian beef curry is hearty and aromatic, with tender meat and vegetables. It's a family recipe I return to week after week.

Ingredients

Quantities are shown as originally provided.

1 pound (450 g) thinly shaved beef ribeye or chuck steak
1 1/2 teaspoons Diamond Crystal kosher salt, plus more as needed; for table salt, use half as much by volume
1 teaspoon grated fresh ginger
1 teaspoon minced garlic
1/4 cup (60 ml) peanut oil or neutral oil such as canola or vegetable oil
2 medium red onions (1 pound; 453 g), cut into 1-inch chunks
2 dried bay leaves
1 teaspoon Nigerian-style curry powder, such as Lion brand (see notes)
1 teaspoon dried thyme
2 medium starchy potatoes such as Yukon Gold or russets (24 ounces; 680 g), peeled and cut into 1-inch chunks
2 carrots (8 ounces; 226 g) cut into 1-inch chunks
1 small red bell pepper (5 ounces; 141 g), cut into 1-inch chunks
1 small green bell pepper (5 ounces; 141 g), cut into 1/2-inch dice
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1 cup (240 ml) Curry-Flavored Nigerian Stock or store-bought chicken broth (see notes)
2 tablespoons cornstarch
Chopped cilantro to serve, optional
Plain white rice for serving

1
In a medium bowl, combine beef, 1 teaspoon salt, ginger, and garlic. Rub seasonings into beef, then cover and refrigerate for at least 30 minutes or up to 4 hours.
2
In a large high-sided sauté pan or large Dutch oven, heat peanut oil over medium heat until shimmering. Add half of the onions, the bay leaves, and remaining 1/2 teaspoon salt. Cook until onions are softened and browned, about 8 minutes. Stir in curry powder and thyme and cook until fragrant, 1 to 2 minutes. Add beef, potatoes, and carrots. Cook, stirring occasionally, until beef begins to brown, about 10 minutes.
3
Add remaining onions, red bell pepper, half of green bell pepper, black pepper, turmeric, curry stock, and 1 cup (240 ml) water and stir. Reduce heat to low, cover, and cook until beef and vegetables are tender, 15 to 25 minutes.
4
In a small bowl, whisk together cornstarch and 1 cup (240 ml) water to form a smooth slurry. Whisk slurry into curry to incorporate, then cook until sauce bubbles and starts to thicken, stirring occasionally, about 5 minutes.
5
Add remaining green bell pepper and cook until they are tender-crisp, about 5 minutes. Season with salt and additional stock to taste, if needed. Discard bay leaves and serve with white rice, if desired.