serves four
An economical cut of beef is transformed into tender bites of curried deliciousness in this unpretentious yet tasty recipe. If you don’t have round steak handy, chuck steak or even stew meat can stand in. I usually serve this over rice, but it’s also amazing poured over hot mashed potatoes.
3 tablespoons lard (here)
1 to 1½ pounds round steak, trimmed of fat and cut into ½-inch pieces
¾ teaspoon fine sea salt
½ teaspoon freshly ground black pepper
1 large onion, sliced
3 cloves garlic, minced
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons curry powder
3½ cups beef stock (here)
½ cup sour cream
4 cups cooked white or brown rice
In a Dutch oven over medium heat, melt the lard. Season the steak with the salt and pepper and cook until the chunks are browned on all sides.
Add the onion, garlic, and spices and cook for an additional 3 to 4 minutes, until the onions have started to soften. Pour in the stock, reduce the heat to low, and simmer, covered, for 2 hours, or until the sauce has reduced by half and the meat is tender. Remove from the heat, stir in the sour cream, and serve over hot rice.