Kenyan Beef Curry

Start cooking opens one step at a time with read-aloud and hands-free voice control — “next”, “repeat”, “how much salt”, “timer 10 minutes”.

1. 1Bring the 4 cups of water to a boil in a Dutch oven or soup pot. Add the beef, garlic, and ginger, and stir well. Bring to a gentle simmer, cover, and cook, stirring occasionally, for 20 minutes.
2. 2If you get any foamy scum on the top, not to worry, simply spoon it away or stir it back in.
3. 3Remove from the heat, and drain, but reserve the excess water for later.
4. 4Return the pot or Dutch oven to medium heat with the 2 tablespoons of cooking oil. Once the oil is shimmering, tip in the onion and cook, stirring occasionally, until softened, 5 to 7 minutes.
5. 5Add the tomatoesAdd the tomatoes to the onions, and continue cooking, giving it a stir occasionally, until the tomatoes are falling apart, 3 to 5 minutes.
6. 6Add the drained beef to the tomato and onion mixture, and stir well. Continue cooking over medium heat for 5 minutes, stirring occasionally.
7. 7Add the paprika, pepper, curry powder, tomato paste, and salt to taste, and stir well.
8. 8Add back the excess water that was used for cooking the beef, along with enough extra water to cover.
9. 9Let come to a boil, reduce heat, and simmer, uncovered, stirring occasionally, for about 1 hour, or until the meat is tender and the sauce is thickened.
10. 10Add additional water if your beef curry begins to dry and stick, or if would like your curry to have more of a soupy consistency.
11. 11When the beef curry is ready, take the pan off the heat, give it a taste, and adjust the seasonings as desired. Finish with fresh chilis and cilantro.