While this is a beef recipe, you can substitute lamb or, if vegetarian, any number of firm vegetables, such as cauliflower, golden beets, or red potatoes.

  • 1-1/2 lbs beef
  • 2 large yellow onions
  • 20 cloves of garlic, peeled
  • 1 cup fresh ginger, peeled and chopped
  • 2-3 tbsp neutral cooking oil
  • 1 tsp ground turmeric
  • 1 tsp chili powder
  • 1-1/2 tsp salt
  • 1 stalk lemongrass, bruised

Cut the beef into bite-sized pieces and set aside. Put the onions, garlic, and ginger in a blender or food processor and puree into a fine paste (add a bit of water, if necessary). Line a strainer with cheesecloth and pour the puree into it, separating the liquid from the solids (and keeping both). Pour the liquid into a dutch oven or other heavy, lidded pot. Add the beef and lemon grass then bring to a simmer and cook until the beef is tender, an hour or so.

Meanwhile, in a wok or wide skillet, heat the oil over medium heat until shimmering. Add in the ginger/garlic/onion solids, the turmeric, chili powder, and salt and stir fry, turning frequently. The mixture will absorb the oil at first; move it around so it doesn’t burn (lower the heat if you have to. After half an hour or so, the mixture will become a rich, dark brown and the oil will separate out from the curry mixture. Keep it on a low heat, stirring occasionally, until the beef is tender.

Add the beef and its cooking liquid to the curry, discarding the lemon grass and stirring to combine thoroughly. Cook over a medium heat until most of the liquid has evaporated and you have a thick “dry” curry. Serve over rice garnished with cilantro and green onion.

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