issagrill

1: Marinate the beef with salt, pepper, garlic, ginger, turmeric, and Greek yogurt. Let it marinate until it's time to cook.

2: In a pan, heat oil and caramelize diced onion until softened and browned (about 15 minutes).

3: Prepare the tomatoes by boiling them for 30 seconds, then rinse in cold water and remove the skin. Slice and remove seeds and liquid.

4: For the dark roux, add pork lard and butter to a pan over medium heat. Once melted, stir in flour until lumpy and cook until dark brown (about 20 minutes). Add curry powder and garam masala, and cook for 1 minute.

5: Peel and chunk the Russet potato and carrot.

6: Boil 2 cups of chicken stock or prepare bouillon with water.

7: Peel and grate the Fuji apple.

8: In a pot, add potato and carrot, and cover with water. Set heat to medium-high.

9: Once simmering, add all the other ingredients: dark roux, chicken stock, tomatoes, caramelized onions, marinated meat, grated apple, honey, salt, and pepper.

10: After boiling, lower heat to medium-low, cover, and cook until beef is tender (around 1 hour), stirring every minute and skimming scum and fat from the surface.