When I handed this off to Adrien to cook this past week, he remarked that it must be a recipe developed by Christopher Kimball because the beef begins browning without stirring or turning for several minutes.
Yup, he nailed it.
The recipe is representative of the southwest coast of India. The spices – cinnamon, turmeric, and pepper – make it a flavorful and yet unusual stir-fry. No need to make rice as the added potatoes make this a complete meal in one pan.
The recipe developed by Calvin Cox, is available with a 177 Milk Street subscription, and I’ve included the ingredient list below:
Goan-Style Chili-Fry with Beef, Tomatoes, and Potatoes
- Cinnamon, turmeric, salt and pepper
- Beef sirloin
- Yukon gold potatoes
- Grapeseed or neutral oil
- Onion
- Cherry or grape tomatoes
- Fresno or serrano chili
- Garlic
- Cider vinegar
- Cilantro
Four Nights A Week 
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