Beef Curry with Broccoli

This is my variation on another recipe by Bruce Aidells, author of one of my favorites, The Complete Meat Cookbook.  The key to delicious flavor in this dish comes from the wonderful Indian spices.  We like to serve this with Basmati Rice or egg noodles.  Serves 6 to 8 generously.

Preheat the oven to 325 degrees. 

Trim the beef and cut into bite size pieces.  Combine the sweet curry powder, black pepper and salt and rub evenly over the beef.  Place in the fridge for about 2 hours (this step may be skipped if you're pressed for time, but the beef won't be as well seasoned as it should.)

In a large, heavy, oven proof skillet heat 1 tablespoon of the oil over medium high heat.  Brown the beef well in batches so as not to overcrowd the pan, about 4-5 minutes per batch, using additional oil as needed.  Using a slotted spoon remove all the browned beef to a bowl and set aside.

Reduce heat to medium and add the onion, bell pepper and ginger to the pan, sautéing about 5 minutes until the onions have softened.  Add the toasted spices, garlic and paprika and cook, stirring constantly. for about 1 minute to release their aromas.

Add the yogurt, broth, parsley and tomato sauce and stir to combine.  Return the beef to the skillet, bring to a boil, cover and place in the oven for about 1 -1½ hours, or until the beef is melt-in-your-mouth tender.  Return pan to a burner on low simmer.

Note:  This dish may also be prepared in a skillet or Dutch oven and allowed to simmer on the stove.  I prefer to allow the food to simmer in the oven as this provides even cooking throughout and relives the cook from having to constantly check and stir the brew to prevent scorching.

Just before the curry is due to come out of the oven, blanche the broccoli and set aside.

Combine the cornstarch and water to form a slurry.  Add part of the slurry at a time, stirring to combine, until the sauce has thickened to your liking.  Add the broccoli and cook only long enough for the broccoli to heat through.