Beef Kulma Halal with Sweet Potato and Coconut Braise

In a heavy-bottomed pot, sear the cubed beef over medium-high heat until deeply browned on all sides to develop flavor. Remove and set aside.

In the same pot, bloom aromatic spices (turmeric, cumin, coriander) for 30 seconds until fragrant. Add onions and cook until translucent.

Return the beef to the pot, add the coconut milk and a splash of water, and bring to a gentle simmer. Cover and braise for 45 minutes until the beef begins to tenderize.

Add the cubed sweet potatoes to the pot. Continue to simmer, covered, for another 20 minutes or until the potatoes are fork-tender and the sauce has reduced to a rich, glossy consistency.

Fold in the fresh spinach at the last minute, allowing it to wilt into the sauce.

Serve the Kulma over the warm steamed white rice. Garnish with a squeeze of fresh calamansi or lime juice to cut the richness of the coconut, and top with a sprinkle of toasted desiccated coconut or fresh cilantro for texture.