Caribbean-Inspired Curry Beef with Pigeon Peas

Steps

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1. 1
   Combine curry powder with ground black pepper, garam masala, roasted cumin, char masala, and water to form a slurry.
   ▶ ≈0:14
2. 2
   Optionally marinate beef overnight with Caribbean green seasoning, salt, and Scotch bonnet pepper; this recipe demonstrates cooking without prior marination.
   ▶ ≈0:43
3. 3
   Gently fold ginger, garlic, Scotch bonnet pepper, onions, and Caribbean green seasoning into the curry base, stirring carefully to combine.
   ▶ ≈1:02
4. 4
   Heat olive oil in a pot over medium heat, then add the curry base mixture and stir until sizzling.
   ▶ ≈2:01
5. 5
   Turn heat to medium and cook until the water evaporates, the spices bloom, and the oils separate on the bottom of the pot (about 5 minutes). This cooks out the rawness of the curry.
   ▶ ≈2:19
6. 6
   After 1 more minute, increase heat to medium-high and add the cubed lean beef, stirring to coat all pieces with the curry base.
   ▶ ≈3:25
7. 7
   Cover the pot, leaving a small gap for steam to escape, and cook on medium-high heat for about 15 minutes. The beef will release a significant amount of liquid.
   ▶ ≈5:17
8. 8
   Add salt (generous amount as the pigeon peas will be added later), then increase heat to medium-high to burn off most of the liquid and concentrate the curry flavor (about 10 minutes).
   ▶ ≈6:03
9. 9
   When the liquid has reduced to a thick slurry and oils begin to separate, add the thawed and rinsed pigeon peas, stirring well to coat them with the curry base.
   ▶ ≈7:06
10. 10
    Add 6–8 cups of water, bring to a rolling boil over medium-high heat, then reduce heat to medium-low, cover with a slight gap, and simmer for 2–2.5 hours until the beef is fork-tender and the peas are fully cooked. Stir occasionally and add more water as needed.
    ▶ ≈7:46
11. 11
    Once cooked through, crush some of the pigeon peas against the side of the pot with the back of a spoon to thicken the gravy slightly. Taste and adjust salt as needed. The residual heat will continue to thicken the gravy as it cools.
    ▶ ≈9:23