Crispy Potato Wedges with Beef Curry Sauce

Prepare the Potato Wedges Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2.Wash the potatoes thoroughly and cut them into wedges. Place the wedges in a large bowl.

3.Drizzle olive oil over the potato wedges, then sprinkle paprika, garlic powder, onion powder, salt, and pepper. Toss the wedges until evenly coated.

4.Spread the seasoned potato wedges in a single layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes or until golden and crispy, flipping halfway through.

Prepare the Beef Curry Sauce Heat vegetable oil in a large skillet over medium heat. Add the diced onions and garlic, sauté until translucent.

6.Add the beef stew meat to the skillet and brown on all sides. Stir in curry powder, cumin, coriander, turmeric, paprika, cayenne pepper, salt, and pepper.

7.Pour in the coconut milk and beef broth. Bring the mixture to a simmer, then reduce the heat and let it cook, covered, for 1.5 to 2 hours, or until the beef is tender.

Assemble the Dish Place a generous serving of the crispy potato wedges on a plate. Spoon the beef curry sauce over the top, ensuring each wedge is covered with the flavorful sauce.

9.Garnish with fresh cilantro or parsley, if desired, and serve hot.