Main Ingredients

• 2 lbs chuck roast or stewing beef, cut into 1.5 inch cubes (Chuck has enough marbling to turn buttery and tender.)
• 1 medium onion, sliced thin (Melts into the sauce.)
• 4 cloves garlic, minced
• 1 tbsp fresh ginger, grated (For a warm, bright kick.)
• 2 tbsp tomato paste (Adds depth and helps thicken.)
• 1 can full-fat coconut milk (For a silky, lightly sweet sauce.)
• 1 cup beef broth or stock (Loosens the sauce without washing it out.)
• 1 tbsp oil or ghee (For browning if searing the meat first.)
• 1 tbsp salt (To season each step.)
• 1 tbsp black pepper (To season each step.)
• 1 tbsp garam masala (Curry spices.)
• 1 tbsp ground coriander (Curry spices.)
• 1 tbsp ground cumin (Curry spices.)
• 1 tbsp turmeric (Curry spices.)
• 1 tbsp paprika (Curry spices.)
• 1 pinch cayenne (For heat, adjust based on spice tolerance.)
• 1 tbsp brown sugar or honey (Optional, to balance acidity.)
• 1 tbsp lime juice (To brighten the dish.)
• 1/2 cup fresh cilantro, chopped (For garnish.)

Optional Add-Ins

• 3 cups spinach (Stir in at the end until wilted.)
• 2 medium potatoes, diced (Holds shape well, soaks up sauce.)
• 1 cup frozen peas (Add during the last 15 minutes.)
• 2 medium carrots, sliced thick (Adds color and sweetness.)