Beef Masala Curry

As previously mentioned, I heart my instant pot. I've started branching out from various forms of chicken (often for tacos or salads or something like that), and I've gotta say I continue to be highly impressed. This beef masala curry is a true keeper. Besides the fact that I found it fast, easy, and uber delicious, my husband labeled it as "amazing" and asked me to "put this in the regular rotation". Considering we have no "regular rotation" of recipes, I'd say that's a good sign. Now, as I've written here (my adapted version), it's pleasantly warm but not overly spicy. Ramp up the cayenne to suit the tastes of your troop.

Beef Masala Curry

-adapted from gastrosenses.com

-2 lb beef stew meat, cut into 2" chunks (I just bought precut stew meat, aka chuck)

-1 large yellow or white onion, chopped

-3 garlic cloves, minced

-½ cup crushed tomatoes (yes this means you won't use the whole can. Use it up another day)

-1 tsp salt

-1/2 t black pepper

-1 tsp turmeric

-1 T garam masala

-½ tsp cumin

-½ tsp coriander

-1/4 tsp cayenne pepper

-½ tsp smoked paprika

-½ tsp lemon zest

-1 tsp brown sugar

-1 tbsp oil

-½ cup beef broth

-¼ cup fresh cilantro, chopped

Turn on the saute mode. Add oil, chopped onions, garlic, spices, salt and pepper. Cook until onions become translucent, for about 3 minutes. Then stir in the crushed tomatoes, brown sugar and bring to a boil. Pour the mixture into the food processor and blend all into a paste. Guess what? If you want to shorten your work at dinner time, just do this step in a skillet ahead of time (a day or two before is just fine!), puree the paste and then stick in the fridge. NBD. Next, brown the meat on all sides (I may skip this next time, didn't seem to make a noticeable difference), pour in the blended spice paste, broth, and add lemon zest. Hit 'cancel' on the pot, then cover and restart in manual mode at high pressure for 30 minutes of cooking time. Release pressure however you prefer (quick or natural), and then serve over rice and top with chopped cilantro. I am telling you, this is to die for.