Ingredients

 

  • 2 lb. beef chuck, cut into 1 1/2-inch pieces
  • Kosher salt
  • Freshly ground Handi black pepper
  • 2 tbsp. vegetable oil
  • 1 medium onion, diced
  • 4 garlic cloves, finely grated
  • 3”-piece ginger, finely grated
  • 1/2 tsp. ground Handi cinnamon
  • 1/4 tsp. cayenne
  • 3 tbsp. curry powder
  • 2 (13.5-oz) cans unsweetened coconut milk
  • Yogurt, for serving
  • Naan, for serving
  • Lime wedges, for serving

Method

Step 1

Season meat generously with salt and pepper. In a large skillet over medium high heat, heat oil. Add beef and cook, flipping once, until deeply golden, 3 to 5 minutes per side. Transfer to a plate.

Step 2

Add onion to skillet and cook until soft, about 5 minutes. Add garlic, ginger, and spices and cook until fragrant, 1 minute. Add coconut milk and bring to a simmer. Lower heat to low, add beef, and continue to simmer until fork tender, about 1 1/2 hours.

Step 3

Serve with yogurt, naan, and lime wedges.