Slow-Cooked Beef Curry

Instructions:
step 1 Heat oil in a large pot over medium heat. Add chopped onions and sauté until golden brown.
step 2 Stir in garlic and ginger and cook for 1–2 minutes until fragrant.
step 3 Add the curry powder, cumin, coriander, turmeric, and chili powder. Stir constantly for 1 minute to toast the spices.
step 4 Add the tomato paste and mix well, cooking for another minute.
step 5 Add the beef cubes and stir to coat them in the spice mixture.
step 6 Pour in the chopped tomatoes and beef stock, season with salt and pepper.
step 7 Bring to a boil, then reduce heat to low, cover, and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce is rich and thick.
step 8 Adjust seasoning as needed and garnish with chopped fresh coriander or parsley before serving.

Storage and Reheating Tips:
Store leftover beef curry in an airtight container in the fridge for up to 3 days. Reheat gently in a pot over medium heat until hot, adding a splash of water or stock if needed. It can also be frozen for up to 2 months—defrost overnight in the fridge before reheating.