Jamaican Beef Curry


3 tablespoons ghee
1 1/2 lb beef chuck, cubed into 1-inch pieces
Salt and ground black pepper
2 yellow onions, medium dice
6 cloves garlic, sliced
1 tablespoon ginger paste
3 tablespoons curry powder
2 teaspoons ground allspice
1 bay leaf
1 (13.5-oz) can coconut milk
2 1/2 cups beef stock
1 habanero pepper
2 large Yukon gold potatoes, 1 inch dice


Heat ghee in a large Dutch oven over medium-high 2–3 minutes. Season beef with salt and pepper. Add beef to Dutch oven and sear until browned (sear in batches; do not overcrowd pot). Transfer seared beef to plate and set aside.

Add onions to same Dutch oven and sauté 4–5 minutes. Stir in garlic, ginger paste, curry powder, allspice, and bay leaf; cook 2 more minutes until fragrant. Return beef to pot and pour in coconut milk and beef stock. Poke 3–4 holes in the habanero pepper and add to pot. Simmer 25–30 minutes and add diced potatoes. Continue to simmer 20–30 more minutes until beef and potatoes are fork tender. Serve with rice.