Get ready to tantalize your taste buds with this incredible duo: a rich, aromatic served alongside a vibrant, refreshing potato salad. This meal perfectly balances hearty, spicy warmth with cool, creamy tang, creating a symphony of flavors that will impress everyone at your table. It's a truly satisfying and delicious experience, perfect for any family dinner or special gathering.
📜 Ingredients
For the Flavorful Halal Beef Curry:
1.5 pounds halal beef stew meat, cut into 1-inch cubes
2 tablespoons olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 inch fresh ginger, grated
1 green bell pepper, chopped
1 (14.5-ounce) can crushed tomatoes
1/2 cup water or beef broth (halal)
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder (adjust to taste)
1/2 teaspoon garam masala
Salt to taste
Fresh cilantro, chopped, for garnish
For the Creamy Dill Potato Salad:
2 pounds Yukon gold potatoes, peeled and cubed (1-inch pieces)
1/2 pound fresh green beans, trimmed and halved
1 cup mayonnaise (halal-certified, if possible)
1/4 cup finely chopped fresh dill
2 tablespoons white vinegar
1 tablespoon Dijon mustard (ensure halal, no wine)
1/4 cup red onion, thinly sliced
1 cup cherry tomatoes, halved
Salt to taste
Freshly ground black pepper to taste
📝 Instructions
For the Flavorful Halal Beef Curry:
- Heat olive oil in a large pot or Dutch oven over medium-high heat. Season beef cubes with salt and sear in batches until browned on all sides. Remove beef and set aside.
- Add chopped onion to the pot and sauté until softened and translucent, about 5-7 minutes.
- Stir in minced garlic and grated ginger, cooking for another minute until fragrant.
- Return the seared beef to the pot. Add crushed tomatoes, water/broth, tomato paste, cumin, coriander, turmeric, red chili powder, and garam masala. Stir well to combine.
- Bring the curry to a simmer, then reduce heat to low, cover, and cook for 1.5-2 hours, or until the beef is tender. Stir occasionally.
- During the last 20 minutes of cooking, stir in the chopped green bell pepper. Continue to cook until the pepper is tender-crisp. Taste and adjust salt if needed.
For the Creamy Dill Potato Salad:
- Place cubed potatoes in a large pot and cover with cold, salted water. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until potatoes are fork-tender. Drain well and let cool slightly.
- While potatoes are cooking, bring a small pot of salted water to a boil. Add green beans and blanch for 2-3 minutes until bright green and tender-crisp. Immediately drain and plunge into an ice bath to stop cooking, then drain again.
- In a large bowl, whisk together mayonnaise, fresh dill, white vinegar, Dijon mustard, salt, and black pepper.
- Add the slightly cooled potatoes, blanched green beans, thinly sliced red onion, and halved cherry tomatoes to the dressing. Gently fold everything together until all ingredients are well coated.
- Cover and chill the potato salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld.
To Serve:
Spoon a generous portion of the Flavorful Halal Beef Curry onto plates alongside a serving of the chilled Creamy Dill Potato Salad. Garnish the curry with fresh cilantro.
💡 Chef's Tips
- Make Ahead Magic: The Halal Beef Curry tastes even better the next day as the flavors deepen. Prepare it a day in advance for an even more delicious meal! The potato salad also benefits from chilling, so it's a fantastic make-ahead side.
- Spice Level Adjustment: For more heat in your curry, add a pinch of cayenne pepper or a chopped green chili along with the garlic and ginger. If you prefer a milder taste, reduce the red chili powder.
