Kenyan Beef Curry

1. Bring 4 cups of water to the boil in a Dutch oven. Add the beef, garlic and ginger, stir well, bring to a gentle simmer, cover, and cook for 20 minutes, stirring now and then and spooning off any foamy scum.
2. Take it off the heat and drain, keeping the cooking water.
3. Return the pot to a medium heat with the oil. Once it shimmers, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes.
4. Add the tomatoes and keep cooking, stirring now and then, until they collapse, 3 to 5 minutes.
5. Stir in the drained beef and cook over a medium heat for 5 minutes.
6. Add the paprika, pepper, curry powder, tomato paste and salt, and stir well.
7. Return the reserved cooking water, topping up with extra to cover, bring to the boil, then reduce and simmer, uncovered, stirring occasionally, for about 1 hour, until the meat is tender and the sauce has thickened. Add more water if it dries out.
8. Taste and adjust the seasoning, then finish with fresh chilli and cilantro.

Tips from the ZestyPlate Kitchen

• Boiling the beef first with garlic and ginger softens it and leaves you with a tasty stock to build the curry on.
• Cook the onions and tomatoes right down into a soft, jammy base before the spices go in.
• Give it a long, slow simmer until the beef is fork-tender and the sauce has thickened.
• A scattering of fresh chilli and coriander at the end cuts through the richness.