Step 1

Prepare enough rice to yield 3¾ cups (562.5g) cooked rice. 1 cup of dry rice will make between 2-3 cups of cooked rice depending on they type of rice and cooking method used.

Step 2

Heat a large pot over medium high heat and add in the beef to brown. We are going to render out the fat and use it to cook the aromatics.

Step 3

While the beef is cooking, wash and chop all of your vegetables. Cut the onion into a small dice, potatoes into a medium to large dice, and the carrots into thinly sliced quarter or half moons. Grate the ginger and mince the garlic.

Step 4

When the beef is about 90% of the way cooked, move it to the perimeter of the pan and allow the rendered fat to pool in the center. Add in the onions, garlic, and ginger. Cook for a couple of minutes until the onions have lightly browned.

Step 5

Add the curry powder, garam masala, and flour. Stir well to distribute.

Step 6

Sprinkle the flour over the onion and spice mixture. Stir constantly until the flour is well incorporated and lightly browned.

Step 7

Gradually add the 4 cups of beef broth while stirring constantly to avoid lumps.

Step 8

Add in the carrots and potatoes, reduce the heat to medium, cover with a lid, and allow the pot to boil for 15-20 minutes or until the potatoes are cooked through.

Step 9

Stir in the 2 tbsp of soy sauce, 1 tbsp of Worcestershire sauce, and 8oz of frozen peas. Taste test and adjust with seasonings to taste.

Step 10

This recipe makes 5 servings. Each dish gets ¾ cup of rice. Divide the curry evenly between each dish.