Beef and Potato Curry | James Beard Foundation

Ingredients

• 6 tablespoons canola oil
• 2 pounds chuck steak, well trimmed and cut into 1-inch cubes
• Kosher salt and Freshly ground black pepper
• 4 garlic cloves, minced
• 1 large yellow onion, cut into ¾-inch dice
• One 2-inch piece ginger, peeled and minced
• ½ teaspoon ground dried red chile pepper or cayenne
• 2 teaspoons ground cumin
• 2 teaspoons ground turmeric
• ½ teaspoon ground cardamom
• ½ teaspoon ground cinnamon
• 3 cups water
• 4 large russet potatoes, peeled and cut into 1-inch pieces
• ¾ cup cilantro leaves, roughly chopped