West Indian Beef Curry with Callaloo (Steamed Greens)

by olga

Servings: 4 servings

INGREDIENTS

WEST INDIAN CURRY POWDER:

1 1/2 tbsp whole coriander seeds
1 1/2 tbsp whole fennel seeds
1 1/2 tbsp whole cumin
1 1/2 tbsp whole black mustard seeds
1 1/2 tbsp whole fenugreek
1 1/2 tbsp whole black peppercorns
2 1/2 tbsp ground ginger
2 1/2 tbsp ground turmeric
1 cinnamon stick

STEAMED GREENS: (Callaloo)

5 cups callaloo, spinach or swiss chard, well-washed and chopped
1/4 cup of water
1 medium onion, diced
2 fresh tomatoes, diced
2 cloves of garlic, minced
1/4 Scotch bonnet, finely chopped
2 tbsp of vegetable oil
1 tbsp of butter
Pinch of fresh or dried thyme
Salt to taste

WEST INDIAN BEEF CURRY:

1/4 cup vegetable oil
1 1/2 lbs braising or stewing beef, cut into 2-inch dices
1 1/2 cups onions, diced
1 cup West Indian white sweet potatoes, peeled and diced into 1-inch cubes
1 cup fresh or canned tomatoes
1 1/2 cups beef or chicken broth
1 cup of water
4 to 6 tbsp of West Indian Curry
Salt

INSTRUCTIONS

Heat the oil in a large skillet over high heat. Fry the beef that has been well seasoned using the curry spice mix and a little salt. Once the meat has started to take on a golden brown colour, add the onions and continue to cook for 3 to 4 minutes. Add the fresh tomatoes and sweet potatoes. Add the stock and water and gently simmer with the lid on for approximately 1 hour and 30 minutes to 1 hour and 45 minutes or until the meat is soft and tender. You may need to add a little more water to maintain a good sauce consistency. This curry is often served with rice and beans and a side dish of callaloo.

FOR THE CURRY:

Dry roast all whole spices in a thick bottom pan over medium heat for 3 to 5 minutes. Remove, allow to cool and grind using a small spice blender or pestle and mortar. Add the ginger and turmeric and store in air-tight jar. This spice mix will last for 3 to 4 months before losing some of its flavour.


FOR THE STEAMED GREENS:

In a large pan over medium heat, gently fry the onion, garlic, Scotch bonnet and thyme in the butter and vegetable oil. Place the callaloo on top, add the water, season with salt and gently simmer over low heat for 12 to 15 minutes, until the stock of the callaloo is soft and tender. Stir occasionally and check the seasoning. Remove and allow to sit for 15 minutes before serving. It is important that the callaloo remain green and not turn grey or brown in colour as this means it is overcooked.

Chef Michael Bonacini

CHEF COMMENTS

This is an aromatic curry from the West Indies. If you prefer your curry with heat, add hot sauce or freshly chopped Scotch bonnet peppers to the beef curry as it cooks. Scotch bonnet is one of the hottest peppers available so be cautious.

Tagged: curry, indian add tags

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