1. Cut beef into cubes, chop onion and bell pepper, mince garlic.

2. Heat avocado oil in a Dutch oven over medium-high heat. Brown beef cubes in 2 batches on both sides for about 6-8 minutes each.

Transfer browned beef to a shallow bowl and set aside.

3. Add chopped onion and red bell pepper to the Dutch oven. Cook for a few minutes until softened. Add minced garlic cloves, ginger, and all the aromatic spices (ground turmeric, coriander, cumin, paprika, cloves, cardamom, cinnamon, nutmeg, cayenne pepper). Cook, stirring continuously, for a couple of minutes until fragrant.

4. Pour in coconut milk and water. Stir well to combine. Return the cooked beef cubes to the Dutch oven. Add bay leaves and season with salt. Cover and simmer over low heat for 30 minutes.

5. While the curry simmers, peel and cut potatoes into cubes.

After 30 minutes, add the potato cubes to the curry stew.

Bring to a simmer again and cook for an additional 25-30 minutes, or until the potatoes are tender and the beef is cooked through. Adjust salt if necessary, to taste.
6. Optional: Finish with a sprinkle of sugar and a little bit of lime juice for added flavor. Serve hot with white rice or enjoy on its own. Garnish with fresh chopped parsley and lime wedges.