Ingredients
Equipment
Method
- In a large pot, bring salted water to a boil. Add the diced potatoes and cook for about 15 minutes until tender. Drain and set aside.
- In a large pot or Dutch oven, heat the olive oil over medium-high heat. Add the cubed beef and sear on all sides until brown. Remove the beef and set it aside.
- In the same pot, add the chopped onion and garlic. Sauté for about 5 minutes, until softened and fragrant.
- Stir in the harissa paste, followed by the beef broth. Bring the mixture to a simmer.
- Return the browned beef to the pot, reduce the heat, and let it simmer for about 15 minutes until the beef is tender and the sauce thickens slightly.
- Add the asparagus pieces to the pot and cook for another 5 minutes until they're tender but still bright green.
- While the beef is cooking, mash the drained potatoes with a pinch of salt and pepper until creamy.
- Spoon the harissa beef and vegetable mixture over the mashed potatoes. Top with diced avocado and garnish with fresh dill.
- Serve with lemon wedges and optional Greek yogurt on the side.
Nutrition
Notes
This Harissa Beef Potatoes Curry is versatile! If you want a vegetarian option, consider substituting the beef with chickpeas or lentils. Don’t hesitate to customize with your favorite vegetables—zucchini or green beans would also work beautifully! For meal prep, store any leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop for best results. Enjoy your cooking adventure!