TIME: 1 HOUR 15 MINUTES
YIELD: 4 TO 6 SERVINGS
This beef curry is flavored with ginger, shiitakes, and soy sauce, plus apples and a little ketchup for sweetness. It’s thick, nuanced, and perfect for spooning over rice (see this page) for a cozy winter meal. Many similar recipes call for using white potatoes, but I prefer sweet potatoes, which thicken the sauce and add a velvety texture and a little more sweetness.
1 tablespoon safflower or grapeseed oil
2 onions, diced
2 pounds beef stew meat, cut into 1½-inch chunks
2 teaspoons kosher salt
½ teaspoon freshly ground black pepper
2 tablespoons garam masala
3 garlic cloves, grated or minced
1 teaspoon grated peeled fresh ginger
2 large carrots, cut into 1-inch chunks
1 small apple, peeled and grated
1 bay leaf
2 cups chicken, beef, or vegetable stock, preferably homemade (this page, or use water)
1 large sweet potato, peeled and cut into 1-inch chunks
1 cup sliced shiitake mushrooms (about 1.5 ounces)
1 bunch fresh mustard greens, leaves only, coarsely chopped, about 5 cups
3 tablespoons peanut oil
3 tablespoons all-purpose flour
1½ tablespoons ketchup
1 tablespoon Worcestershire sauce
½ tablespoon soy sauce
Cooked white rice, for serving
Toasted sesame oil, for serving
Sesame seeds, for serving
Chopped scallions, for serving
- Using the sauté function, heat the safflower or grape-seed oil in the pressure cooker. Stir in the onions and cook, stirring often, until caramelized, 15 to 20 minutes.
- Meanwhile, season the beef with the salt and pepper, and let it sit at room temperature until ready to use.
- When the onions are dark golden, stir in 1 tablespoon of the garam masala, the garlic, and the ginger, and cook for 1 minute; then stir in the beef, carrots, apple, bay leaf, and stock. Cover and cook on high pressure for 22 minutes, and then manually release the pressure.
- Stir in the potato and mushrooms, cover, and cook on high pressure for another 3 minutes; then release the pressure manually.
- Turn on the sauté function, on low if available, and stir in the mustard greens. Let the mixture simmer for a few minutes while you make the roux.
- To make the roux, heat the peanut oil in a small saucepan over medium heat. Stir in the remaining 1 tablespoon garam masala and the flour, and cook for 2 minutes. Then whisk in the ketchup, Worcestershire sauce, and soy sauce; the roux will become thick and crumbly.
- Whisk enough of the liquid from the pressure cooker into the roux to make it smooth (about 1 cup), and then scrape the roux into the simmering curry; stir until thickened. Serve with rice, drizzled with sesame oil and garnished with sesame seeds and chopped scallions.
COOK IT SLOW
Cook on high for 5 to 7 hours, adding the potatoes and mushrooms after 2½ hours, or on low for 8 to 10 hours, adding the vegetables after 4 hours. Add the greens and roux on the sauté function as described in steps 5 to 7.