조리법

• 1 - Prepare and Marinate Beef:
  Pat beef cubes dry. In a large bowl, toss with half the salt, half the turmeric, a sprinkle of black pepper, and a tablespoon of oil. Cover and marinate for 10–20 minutes while prepping other ingredients.
• 2 - Sauté Aromatics:
  Heat remaining oil in a heavy pot or Dutch oven over medium heat. Fry chopped onions for 5-7 minutes until golden. Add garlic and ginger, stirring another 2 minutes.
• 3 - Develop Curry Base:
  Add paprika, chili powder, coriander, turmeric, and bay leaf, cooking for 1 minute until aromatic. Stir in crushed tomatoes and let simmer until thickened, about 5 minutes.
• 4 - Brown and Slow-Cook Beef:
  Add beef to the pot, turning for 5 minutes until just browned all over. Pour in the stock, add salt, lower heat, cover, and simmer gently for 1 hour, stirring occasionally.
• 5 - Add Roselle Leaves and Final Spices:
  Stir in roselle leaves and garam masala. Simmer uncovered for 15 minutes, allowing sauce to reduce and develop its signature tang.
• 6 - Rest and Garnish:
  Adjust salt if necessary. Remove bay leaf. Rest curry off heat for 5 minutes. Garnish with fresh cilantro before serving.