Caribbean beef curry with potatoes and chickpeas

Ingredients for 6 servings:

• 1 kg beef
• 4 cloves garlic
• ½ tsp thyme
• 1 bunch of spring onions
• 1 tbsp soy sauce
• 1 tbsp ginger
• 50 ml vegetable oil
• 2 onions
• 4 tsp curry powder
• 4 potatoes, diced
• 100 g chickpeas
• ½ can coconut milk
• 2 chili peppers
• 1 bunch of coriander leaves
• ½ tsp garam masala
• ½ tsp ground cumin (Geera)

Instructions

Working time approx. 20 minutes; Rest time approx. 8 hours; Cooking/baking time approx. 50 minutes; Total time approx. 9 hours 10 minutes

Indian heritage from Trinidad and Tobago

Soak the chickpeas overnight and cook them for about an hour the next day. Roughly dice the beef and marinate with the garlic, thyme, ginger, soy sauce, and chopped spring onions for at least an hour. It would be even better to add a special green marinade mix (green seasoning) from the Caribbean. Brown the diced onion and garlic in hot fat. Reduce the heat, add the curry powder, and fry gently for a few minutes. Make sure the powder doesn’t burn. Gradually add water a spoonful at a time. Add the diced beef to the thick curry sauce and simmer uncovered for about 15 minutes. Add water regularly to prevent burning. Then add the coconut milk, a cup of water, the potatoes, chilies, and chickpeas, and simmer uncovered for about 20-30 minutes until the meat is tender. Remove the chilies and add the garam masala and ground cumin (geera), heat briefly again and sprinkle with chopped coriander to serve.