Ingredients

• 2 ½ pounds beef stew meat
• 1 tablespoon paprika
• ½ teaspoon ground turmeric
• 2 teaspoons salt
• 2 to 4 tablespoons canola, vegetable, or other neutral-flavored oil ((start with less and add more if needed))
• 1 ounce fresh ginger, (peeled and thickly sliced lengthwise into slabs)
• 2 stalks lemongrass, (cut into 2-inch pieces)
• 2 ½ cups finely diced yellow or red onion
• ⅓ cup minced garlic
• 1 to 3 thinly sliced Thai chiles or 2 small dried chiles
• 2 bay leaves
• 2 tablespoons fish sauce
• 4 cups water
• 1 tablespoon Madras curry powder
• ¾ teaspoon garam masala
• 1 pound Yukon gold potatoes (about 4), (peeled and cubed)
• Spoonful of plain whole milk or Greek yogurt ((optional))
• 1 cup cilantro sprigs, (for garnish)
• 1 lime or lemon, (cut into wedges, for garnish)

Directions

• Trim away the sinew from the beef and cut the meat into ½-to-1-inch cubes. Transfer to a bowl and use your hands to mix with the paprika, turmeric, and salt. Let the beef marinate at room temperature while you prepare the other ingredients, or refrigerate overnight.
• In a 6-quart pot, heat the oil over medium-high heat. Add the ginger and cook until the edges become slightly browned, 2 minutes. Stir in the lemongrass and cook until slightly softened, 2 minutes.
• Add the onions, lower the heat to medium, and cook for 4 minutes, stirring often to keep the onions from sticking to the bottom of the pot. Stir in the garlic, chiles, and bay leaves. Decrease the heat to medium-low and cook, stirring often, until most of the water from the onions has been cooked out, about 10 minutes.
• Add the beef and fish sauce and stir to coat. Pour in the water. Increase the heat, bring to a boil, then lower to a gentle simmer (at this point I highly suggest taking a few minutes to skim the impurities and some of the excess oil from the surface–there was a lot of scum on mine). Cook, stirring occasionally, until the meat is beginning to become tender, about 1 ½ hours.
• Stir in the curry powder, garam masala, and potatoes. Pour in more water if the curry looks thick. Cook until the potatoes are tender, about 20 minutes more.
• Ideally, let the curry sit for at least 20 minutes before serving to allow the beef to soak in the curry flavor as it cools. Bring to a simmer before serving, and taste, adding more salt or fish sauce if desired. Stir in the yogurt. Serve with bowls of cilantro and lime wedges at the table.

Notes

• 6-14-25 1/4 Recipe
• I used Lemongrass Powder in place of Lemongrass

Photos