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Add the first 15 ingredients to a food processor, blender or wet dry grinder (I used the last). Puree as much as possible--it will be pretty dry at this point. Add abut 1/4 cup of the coconut milk to loosen the mixture and allow it to puree completely. Set aside the remainder of the coconut milk.
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When the paste has pureed smooth, add it to a Ziplock bag with the cut up beef chuck. Seal it closed and massage the paste into the beef. Place it in the refrigerator to marinate for at least 4 hours or overnight.
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Preheat the oven to 300 F.
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Heat the oil in a large Dutch oven over medium high heat. Add the onions with a pinch of salt. Cook for 7 minutes, until softened and starting to caramelize. Add the garlic and cook another 3-5 minutes, stirring occasionally.
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Add the beef with all of its marinade. Stir into the onions and cook for 5 minutes.
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Add the tomatoes, brown sugar (start with 1 tablespoon) and reserved coconut milk. Add 1 teaspoon of salt. Stir and bring to a boil.
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Cover tightly and place in the oven. Cook for 2-3 hours (you have some flexibility here, after 2 hours it is probably ready, but it will not dry out in 3 hours).
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Add the sweet potatoes and bell peppers and place back in the oven for another hour.
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Remove the curry from the oven. Skim some of the fat off the surface (but don't drive yourself crazy with it). Taste for additional brown sugar and salt.
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Serve over Basmati rice, sprinkled with chopped cilantro leaves. Include lime wedges and either minced habanero peppers or a Caribbean style hot sauce for your guests to add themselves.