Ingredients

• 2 1/2 pounds cubed beef stew meat
• 1 pound small red-skinned potatoes, quartered
• 2 tablespoons Madras curry powder
• 1 1/4 teaspoons ground cumin
• 2 tablespoons finely chopped peeled ginger
• 2 large cloves garlic, grated
• Kosher salt and freshly ground pepper
• 5 slices naan bread
• 2 15-ounce cans diced fire-roasted tomatoes
• 1 1/4 cups fresh cilantro
• 1/4 cup sliced pickled jalapeno peppers, plus 1 tablespoon brine from the jar

Instructions

1. Toss the beef and potatoes with the curry powder, 1 teaspoon cumin, 1 tablespoon ginger, the garlic, 1 teaspoon salt and a few grinds of pepper in a 6-quart slow cooker. Crumble 1/2 slice of naan into small pieces over the beef and potatoes, then pour in the tomatoes. Cover and cook on low, 7 hours.
2. Uncover and skim off any fat from the top of the mixture. Stir well to combine, then let stand 10 minutes. Meanwhile, combine the cilantro, pickled jalapenos and brine, 1/4 cup water and the remaining 1/4 teaspoon cumin and 1 tablespoon ginger in a food processor. Pulse until combined; season with salt and pepper.
3. Stir 3 tablespoons of the cilantro puree into the slow cooker; season with salt and pepper. Reserve 2 cups beef curry for Beef and Vegetable Handpies. Serve the remaining curry with the naan; top with the remaining cilantro puree.
4. Photograph by Antonis Achilleos