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curry beef with pigeon peas

Curry Beef with Pigeon Peas

A rich and comforting Caribbean curry made with seasoned beef and hearty pigeon peas simmered low and slow in bold spices until tender and flavorful.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Cuisine Jamaican, Trinidadian

Ingredients
  

  • 3 tablespoons curry powder
  • 3/4 teaspoon black pepper
  • 3/4 tablespoon garam masala
  • 3/4 tablespoon roasted geera ground cumin
  • 3/4 tablespoon Amchar Masala
  • 1 cup water for curry slurry
  • 1 onion, medium sliced
  • 1 teaspoon grated ginger
  • 6 cloves garlic crushed
  • 2 tablespoons Caribbean green seasoning
  • 1 scotch bonnet pepper chopped
  • 2-3 tablespoons olive oil
  • 2 1/2 lbs beef cubed; preferably with bones
  • 3/4 tablespoon salt adjust to taste
  • 3 cups pigeon peas frozen, thawed, and rinsed
  • 8-10 cups water

Instructions
 

  • In a bowl, mix curry powder, black pepper, garam masala, roasted geera, anchar masala, and 1 cup water to form a slurry. Add onion, ginger, garlic, green seasoning, and scotch bonnet pepper. Stir well.
    Mixing curry powder in a bowl
  • Heat oil in a large pot over medium heat. Add the slurry and cook uncovered for 5–7 minutes until thickened and fragrant.
    Burn off liquid
  • Add washed beef cubes and stir to coat in curry mixture. Cover and cook over medium-low for 10–15 minutes.
    washed beef added to curry slurry
  • Remove lid and raise heat to medium-high. Cook until liquid evaporates and oil is visible again.
    Beef in juices in a red pot on the stove
  • Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.Stir in rinsed pigeon peas. Add enough water to cover ingredients. Season with salt.
    Add in pigeon peas
  • Bring to a boil, then reduce to a gentle simmer. Cook partially covered for 2 to 2 1/2 hours.
    Coating peas with curry and beef juices
  • Mash some peas to help thicken the curry. Simmer until gravy reaches desired consistency.
    mashed pigeon peas
  • Taste and adjust salt before serving. 
    Tender beef and peas in a red pot on the stove
  • Let rest 5–10 minutes before serving.
    curry beef with pigeon peas

Notes

Please use the video below to follow along as much more about the recipe is discussed there. I used a cheap cut of boneless beef, however I find that you get a deeper flavor by using beef with bones. Use as much Scotch Bonnet or whatever hot pepper you like or can source or you know you can handle.
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