1. Heat oil over medium-high heat in heavy Dutch oven or enamelled cast-iron roaster. Brown beef strips, in batches and adding more oil as needed, for 2 to 3 minutes, turning once, or until browned. Transfer beef to a bowl. Set aside. 2. Add onions, garlic, paprika, cumin, curry paste and cinnamon; cook, stirring, for 3 to 4 minutes or until fragrant and onions are softened. Stir in reserved browned beef and accumulated juices, potatoes, carrots, coconut milk, tomato paste, salt and ½ cup (125 mL) water. Bring to a simmer. 3. Cover and cook in preheated 325°F oven for 1½ hours or until beef is fork-tender. Stir in apricots; cover, return to oven and cook for 15 minutes. Serve sprinkled with almonds and/or cilantro, if desired.

Slow-Simmered Coconut Beef Curry

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Cross Rib Steak