Instruction

• Bring the 4 cups of water to a boil in a Dutch oven or soup pot
• Add the beef, garlic, and ginger, and stir well
• Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes
• If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in
• Remove from the heat, and drain, but reserve the excess water for later
• Return the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil
• Once the oil is shimmering, add the onions and cook, stirring occasionally, until softened, 5 to 7 minutes
• Add the tomatoes to the onions, and continue cooking, stirring occasionally, until the tomatoes are falling apart, 3 to 5 minutes
• Add the drained beef to the tomato and onion mixture, and stir well
• Continue cooking over medium heat for 5 minutes, stirring occasionally
• Add the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well
• Add back the excess water that was used for cooking the beef, along with enough extra water to cover
• Bring to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for about 1 hour, or until the meat is tender and the sauce is thickened
• Add additional water if your beef curry begins to dry and stick, or if would like your curry to have more of a soupy consistency
• When the beef curry is ready, remove from the heat, give it a taste, and adjust the seasonings as desired
• Garnish with fresh chilis and cilantro