Recipe provided by Chef Jonathan Pepera, Double 8 Cattle Company Contributor

INGREDIENTS

• 1 LB Double 8 Cattle Company Fullblood Wagyu Kabob Meat (or Stew Meat)
• 1/2 TSP Ground Coriander
• 1/2 TSP Sugar
• 1 TSP Salt
• 1/2 TSP Freshly Ground Black Pepper
• 1 TBSP Ground Masala
• 1/2 TSP Ground Ginger
• 1 TSP Smoked Paprika
• 1/2 TSP Ground Cumin
• 1/2 TSP Ras El Hanout
• 1 TSP Ground Turmeric
• 1/4 TSP Cayenne Pepper
• 1 White Onion (chopped)
• 4 Garlic Cloves
• 8 OZ Diced Tomatoes
• 1/2 CUP Coconut Milk
• 1/2 CUP Beef or Vegetable Stock
• Olive Oil
• Cilantro

Tools

• Pressure Cooker
• Food Processor

PREPARING THE SPICE MIXTURE

Place a large skillet over medium heat.

Rough chop the white onion.

Add 1 tablespoon of olive oil to the skillet, and add the chopped onions.

Add the garlic cloves. Cook for 2 minutes.

Next, add all of the spices (ground coriander, sugar, salt, freshly ground black pepper, ground masala, ground ginger, smoked paprika, ground cumin, ras el hanout, ground turmeric, cayenne pepper), and cook for 2 minutes until fragrant.

Add the diced tomatoes, and cook for an additional 2 minutes.

Remove the skillet from the heat, and place the mixture in the food processor.

Blend until a paste is formed.

PREPARING THE BEEF MASALA

Place the pressure cooker over medium heat.

Season the Fullblood Wagyu beef with salt and freshly ground black pepper.

Add 2 tablespoons of olive oil to the bottom of the pressure cooker, and add the seasoned Fullblood Wagyu beef.

Brown the meat on all sides.

Add the spice mixture, coconut milk, and beef stock.

Place the pressure cooker lid on, and lock.

Bring the cooker up to full pressure, and then reduce the heat until barely any steam is escaping.

Cook for 35 minutes.

FINAL STEPS

Remove the pressure cooker from the heat, and let it depressurize at room temperature.

Spoon the curry in a bowl, and top with fresh cilantro.

Serve with lime wedges and steamed basmati rice!

Enjoy!