Some of my curry and chili posts have sparked quite a bit of interest in just how I go about it. Various ways, always, but here's one, and I'll take you through all the major steps. But let's start with the finished product. This is my Masaman beef curry, but instead of using stew meat or roast for a stewy concoction with vegetables, It's nuthin' but the meat. And, it's quality steak. The idea was to have just enough sauce. The side is cauliflower, and we decided it's easily as good as the rice, so those occasional splurges on starch are about to become even more occasional. The base ingredients begin with the steak, 2 pounds in this case, finely chopped up cauliflower, coconut milk and Masaman curry paste. You could also grate the cauliflower, which I began to do, but it gets a bit messy, so I chopped. I may have finally discovered a reason to invest in a food processor. Not pictured are the sea salt and fresh ground pepper I seasoned the meat with, the coconut oil I seared the steak in (and sir fried the cauliflower), or the almond meal that you see mixed in with...