Editorial sample recipeJamaicanintermediatehalaldairy-freegluten-free

Jamaican Curry Halal Beef Skillet With Yellow Yam

Name: Jamaican Curry Halal Beef Skillet With Yellow Yam
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings
Cuisine: Jamaican
Ingredients: 1.5 lbs boneless halal beef chuck, cut into 1-inch cubes; 2 tbsp Jamaican curry powder; 1 lbs yellow yam, peeled and diced into 1-inch cubes; 2 tbsp vegetable oil; 1 large yellow onion, chopped; 4 cloves garlic, minced; 1 tbsp fresh thyme, leaves stripped; 2 cups halal beef broth; 1 whole scotch bonnet pepper, pierced with a fork

Tender cubes of halal beef chuck simmered in an aromatic Jamaican curry sauce infused with fresh thyme, scotch bonnet pepper, garlic, and sweet yellow yam.

Prep: 20 min
Cook: 40 min
Total: 60 min

Technique to learn

Dry Rub Browning

Coating raw meat directly with spice powder before searing blooms the oil-soluble aromatics, layering rich flavor directly into the crust.

Instructions

Step 1: Rub the diced halal beef chuck evenly with Jamaican curry powder and 1/2 teaspoon of salt.
Step 2: Heat vegetable oil in a heavy skillet or Dutch oven over medium-high heat until hot.
Step 3: Brown the spiced beef in batches for 5 to 6 minutes until deeply seared, then transfer to a plate.

Step 4: Add the chopped onion and minced garlic to the skillet and sauté for 3 minutes until translucent and fragrant.

Step 5: Return the beef to the skillet, pour in the halal beef broth, add fresh thyme leaves and the whole scotch bonnet pepper, and bring to a simmer.

Step 6: Cover, reduce heat to low, and cook for 25 minutes, then stir in the diced yellow yam and simmer uncovered for 15 minutes until the yam is tender and sauce thickens.

Cooking tips

Keep the scotch bonnet pepper whole while simmering to infuse warm fruity heat without making the gravy overwhelmingly spicy.
Yellow yam cooks quickly once tender; avoid over-stirring near the end of cooking to keep the yam cubes whole.
Original home-cooking adaptation inspired by Jamaican; regional versions vary.
Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.

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