Beef and potato curry

Makes: 6 servings

This curry was a favorite dish when Mary Anne Mohanraj was going to college in Chicago. It’s on the spicy side, but you can always water it down by adding less curry powder.

3 to 5 medium onions, chopped

2 tablespoons ginger, chopped finely

4 to 5 garlic cloves, sliced

3 tablespoons oil

1 teaspoon black mustard seeds

1 teaspoon cumin seeds

1 to 2 tablespoons cayenne

1⁄ cup ketchup

3

1⁄ cup Worcestershire sauce

4

1 tablespoon Sri Lankan curry powder (see recipe)

1 teaspoon salt

3 cinnamon sticks

3 cardamom pods

3 cloves

3 pounds beef stew meat, cubed into 1-inch pieces

1 dozen curry leaves

1⁄ cup milk

2

3 medium russet potatoes, cut into large chunks

2 to 3 tablespoons lime juice

Kale sambol (see recipe)

1. In large pot, saute onions, ginger and garlic in oil on medium-high with mustard seeds and cumin seeds until onions are golden but not brown, stirring as needed. Add cayenne and cook 1 minute, stirring. Immediately stir in ketchup, Worcestershire sauce, curry powder, salt, cinnamon, cardamom, cloves and curry leaves.

2. Add beef and stir on high for a minute or two, browning the meat. Add milk, stirring. Cover, turn down to medium and let cook half an hour, stirring occasionally.

3. Add potatoes, stir well and cover again. Cook until potatoes are cooked through, adding water if needed to maintain a thick sauce, stirring occasionally. Add lime juice; stir until well blended.

4. Serve hot with rice or bread and kale sambol on the side.