Nepalese-style Beef Curry with Spiced Potatoes

Ingredients

While the original Carbonade Valdostana is traditionally made with beef, onions, and red wine, this Nepalese adaptation incorporates a variety of aromatic spices such as cumin, coriander, turmeric, and ginger. The curry sauce adds a depth of flavor and richness to the dish, while the spiced potatoes bring a Nepalese twist to the traditional Italian recipe. We alse have the original recipe for Carbonade Valdostana, so you can check it out.

• 500g (1.1 lb) beef, cut into cubes 500g (1.1 lb) beef, cut into cubes
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 teaspoons cumin powder 2 teaspoons cumin powder
• 2 teaspoons coriander powder 2 teaspoons coriander powder
• 1 teaspoon turmeric powder 1 teaspoon turmeric powder
• 1 teaspoon chili powder 1 teaspoon chili powder
• 1 cup (240ml) tomato puree 1 cup (240ml) tomato puree
• 1 cup (240ml) beef broth 1 cup (240ml) beef broth
• Salt, to taste Salt, to taste
• 4 medium potatoes, peeled and diced 4 medium potatoes, peeled and diced
• 1 teaspoon garam masala 1 teaspoon garam masala
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 18g, 5g
• Carbohydrates (total, sugars): 25g, 4g
• Protein: 45g
• Fiber: 5g
• Salt: 1.5g

Preparation

1. 1.
   In a large pan, heat the vegetable oil over medium heat. Add the chopped onion and cook until translucent.
2. 2.
   Add the minced garlic and grated ginger to the pan and cook for another minute.
3. 3.
   Add the beef cubes to the pan and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the cumin powder, coriander powder, turmeric powder, and chili powder. Sprinkle the spice mixture over the beef and stir well to coat.
5. 5.
   Pour in the tomato puree and beef broth, and season with salt to taste. Stir to combine all the ingredients.
6. 6.
   Reduce the heat to low, cover the pan, and simmer for 1.5 to 2 hours, or until the beef is tender and the flavors have melded together.
7. 7.
   Meanwhile, in a separate pan, heat some vegetable oil and add the diced potatoes. Cook until golden brown and crispy on the outside, and tender on the inside.
8. 8.
   Sprinkle the cooked potatoes with garam masala and toss to coat evenly.
9. 9.
   Serve the Nepalese-style beef curry alongside the spiced potatoes. Garnish with fresh cilantro.

Treat your ingredients with care...

• Beef — Choose a tender cut of beef, such as sirloin or chuck, for the best results. Trim any excess fat before cutting into cubes.
• Tomato puree — If you prefer a smoother sauce, you can blend the tomato puree before adding it to the dish.
• Garam masala — You can make your own garam masala by toasting and grinding whole spices like cinnamon, cardamom, cloves, and black peppercorns.

Tips & Tricks

• For a spicier curry, increase the amount of chili powder or add fresh green chilies.
• If you prefer a milder flavor, reduce the amount of chili powder or omit it altogether.
• Serve the dish with steamed rice or naan bread for a complete meal.
• Adjust the cooking time according to the tenderness of the beef. Some cuts may require longer cooking to become tender.
• Leftovers can be refrigerated and enjoyed the next day, as the flavors tend to develop and intensify over time.

Serving advice

Serve the Nepalese-style beef curry with spiced potatoes as the main course. Accompany it with steamed rice or naan bread for a satisfying meal.

Presentation advice

Garnish the dish with fresh cilantro leaves to add a pop of color. Serve the spiced potatoes on a separate plate or alongside the curry for an appealing presentation.