Filipino beef curry

In a bowl, toss the beef with the yogurt and a large pinch of salt. Cover and let marinate in the fridge from 4 hours to overnight.

Add a splash of veg oil to a large pan on medium-high heat. Remove the meat from the marinade and wipe off as much of the yogurt as you can. Sear the meat in the pan until all sides are well-browned.

Add the garlic, onion, and ginger to the pan. Let fry for 2 minutes, then add the curry powder and paprika. Let fry another 2 minutes.

Add the coconut milk, palm sugar, bay leaves and potatoes to the pan, along with 2 cups water. Add a good pinch of salt and several grinds of freshly cracked black pepper. Turn the heat down to low and let simmer for 1.5 to 2 hours until the meat is tender. Add water as needed to keep the meat mostly submerged.

Once the meat is fork tender, turn the heat back up to medium-high and remove the bay leaves. Let simmer until the sauce is reduced and thick. Serve with freshly steamed rice.