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


  1. 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.
  2. Meanwhile, season the beef with the salt and pepper, and let it sit at room temperature until ready to use.
  3. 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.
  4. Stir in the potato and mushrooms, cover, and cook on high pressure for another 3 minutes; then release the pressure manually.
  5. 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.
  6. 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.
  7. 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 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.


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