Trini style Curried Beef and Aloo(Potato) with Paratha Roti/Buss up Shut

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and often less expensive than beef.

paratha roti

🥗Healthier: whole wheat roti

💰Cheaper: naan

Whole wheat roti offers more fiber, while naan is often more affordable.

Chop 1/2 medium onion, 4 cloves of garlic, and 4 pimento peppers. Optionally add 1 hot pepper.

Prepare green seasoning and fresh shadow benny.

Soak beef in water and vinegar for 30 minutes, then wash thoroughly.

Add green seasoning and minced ginger to the beef, massage in well, and let marinate for a minimum of 2 hours or overnight.

Dissolve coconut milk powder in water and set aside.

Heat 1 tablespoon of vegetable oil in a pot.

Add whole cumin seeds and let them brown for about 1 minute.

Add chopped garlic, onion, and pimentos to the pot and sauté for about 1 minute.

Add 2 teaspoons of saffron powder or turmeric powder and 1 tablespoon of curry powder, mixing well.

Add a little water to help the curry cook and let it cook properly before adding the meat.

Once the curry looks greeny and comes together, add the marinated beef and mix well.

Cover and let cook for 10 minutes until the liquid evaporates.

Add the dissolved coconut milk and cover, cooking for an additional 15 minutes.

Season with green seasoning and optionally add all-purpose seasoning, then cover again and cook for another 15 minutes.

Once the liquid has evaporated, add hot water and cover for about 5 minutes to bring to a boil.

Add 4 chopped potatoes and cook for an additional 15-20 minutes.

Taste the sauce and adjust seasoning as necessary.

After 10 minutes, add the hot pepper (optional).

After an hour, finish with fresh shadow benny and remove the hot pepper before serving.

Cooking Techniques

Equipment Needed

Spice Level: