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¼ cup (60 ml) oil, 1 tbsp (15 mL) at a time, as needed
3 lbs (1.3kg) stew beef or lamb, cut small
2 medium onions, sliced
6 cloves garlic, minced 2 inches
ginger, grated
1 cup (250ml) Madras curry paste
1 cup (250 ml) water, beef stock, or stout
1 can (796ml) diced tomatoes (no salt added)
2 cans (540 ml each) chick peas (no salt added), lightly mashed
1 cup (250 ml) plain Icelandic or Greek style yogurt
1 cup (250 ml) cilantro, loosely chopped


Heat oil in Dutch oven over medium-high heat. Brown beef in small batches (without crowding the pan). Add oil between batches, as needed. Set browned meat aside with any of the collected pan juices.

Lower the heat to medium. As you sauté the onions, they should deglaze the pan. They may need a bit of encouragement in the form of a bit of water or beef stock. Once onions are browned, add garlic and ginger and cook for 1-2 minutes more. Push onion mix to one side of pan, and add curry paste and ¼ cup (50 mL) water. Cook until fragrant and back to its original consistency. Add beef and pan juices back to the pot, and one cup of your preferred liquid. Bring to a boil, cover, and reduce to simmer for an hour.

Add tomatoes and chickpeas. Once again, bring stew to a boil, cover, and reduce to simmer for another 30 minutes. Add yogurt, and adjust seasoning. Ladle over boiled potatoes, garnish with cilantro, and serve with big hunks of freshly baked Artisan Belgian bread, available at your Sobeys bakery. Eat well!

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