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- ½ medium onion, chopped
- ½ or more habanero peppers, to heat tolerance
- 3-inch piece of ginger, chopped
- 1 T fresh thyme leaves
- 5 t curry powder
- ½ t ground cardamom
- ¼ t ground fenugreek seeds
- ½ t brown mustard seeds, ground
- ½ t ground allspice
- ¼ t ground cloves
- 2 t ground cumin
- 2 t ground turmeric
- 3 T fresh lime juice
- 2 t ground annatto seeds (achiote) (sub with paprika if necessary)
- salt to taste
- 14-oz can coconut milk (divided, some will be reserved for curry)
- For the curried stew:
- 3-4 lbs beef chuck, cut into 2-inch chunks
- 2 T vegetable oil
- 2½ medium onions, chopped
- 8 garlic cloves, minced
- 1 15-oz can of fire roasted tomatoes
- 1-2 T brown sugar, to taste
- reserved coconut milk
- 2 large sweet potatoes, cut into bite sized chunks
- 3 sweet bell peppers, seeded and chopped
- For garnish/serving:
- chopped cilantro leaves
- lime wedges
- minced habanero chile peppers or Caribbean style hot sauce
- cooked Basmati rice
View Full Recipe at The Spiced Life
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