Instructions

• Heat 1 tablespoon of olive oil in a pot over medium-high heat. Add onion and sauté for 5 minutes.
• Add beef and cook for 5 minutes, breaking it up as it cooks. Add potato, curry powder, salt, and pepper. Cook for 2 to 3 minutes, stirring occasionally.
• Add tomato purée and stock, stir, and bring to a simmer. Turn heat down to low and cover pan with a lid. Simmer for 30 minutes until the potatoes are tender. Check the stew occasionally and add more stock if necessary.
• Remove lid and stir in peas. Cook for 5 minutes, taste, and adjust seasoning.
• Remove from heat and stir in lemon juice. Top with cilantro and serve.