I made some major changes this time. Reducing the spices and adding a few new ones. The result was pretty damn good. Closer than ever, I'd say.
Read more for details and the recipe.
Let simmer for 2 hours.
The texture was just perfect. I can't stress enough how important it is to let the beef sit in the water — and to stir it to get it into tiny bits, like a slurry of beef. Mmmm beef slurry.
The color was right on. In general, I reduced the amount of the spices almost by half. And this recipe is the best yet.
The strongest flavor is tumeric. Need to reduce it.
Ok, the curry was way too much. I'd reduce it to maybe 1 tsp instead of a Tbsp. It is definitely more than just tumeric, salt, pepper and red pepper. This recipe has a way too strong curry flavor. Perhaps letting it sit overnight in the fridge helped bring that out. Or perhaps it floats to the top and I only got the top layer.
I think I would reduce the curry to 1 tsp (or 1/2) and eliminate the tumeric and cayanne alltogether.
Other than that it tastes pretty good.