Caribbean Beef Curry with Potatoes

Instructions

1. Sear the Beef
   In a large pot or Dutch oven, heat the vegetable oil over medium-high heat. Add the beef and cook until browned on all sides. Remove the beef from the pot and set aside.
2. Cook Aromatics
   In the same pot, add the chopped onion, cooking for 5-6 minutes until softened. Add the garlic and ginger, and cook for another 1-2 minutes until fragrant.
3. Add Spices
   Stir in the curry powder, turmeric, allspice, paprika, cumin, salt, and black pepper. Cook for 1-2 minutes, stirring constantly to toast the spices and enhance their flavors.
4. Add Beef, Broth, and Coconut Milk
   Return the beef to the pot and pour in the beef broth and coconut milk. Stir to combine, then add the whole Scotch bonnet or habanero pepper. Bring the curry to a gentle simmer.
5. Add Vegetables and Simmer
   Add the cubed potatoes and sliced carrot. Cover the pot and let the curry simmer on low heat for about 45-60 minutes, or until the beef is tender and the potatoes are cooked through.
6. Adjust Seasoning and Serve
   Remove the Scotch bonnet pepper. Taste the curry and adjust seasoning if needed. Garnish with fresh chopped cilantro and green onions, and serve hot.