Season diced beef generously all over with salt. Heat oil in a large heavy pot over medium-high heat. Working in batches, cook beef, turning until deeply browned on all sides, 8–10 minutes. Transfer to a plate.
Pour off all but 1 Tbsp. fat from pot. Reduce heat to medium. Add onion, garlic, and ginger and cook, stirring often and scraping up browned bits, until onion is translucent, about 5 minutes.
Add curry powder; cook, stirring, until it starts to stick to pot, about 90 seconds. Stir in bay leaves, coconut milk, and 1 cup water.
Return beef to pot. Season with salt and bring to a simmer. Cook, partially covered, until beef is just fork-tender, 20-25 minutes.
Add potatoes, bring to a simmer again, and cook uncovered, stirring occasionally, until beef and potatoes are tender, 25–35 minutes. Thin with water if needed; season with salt to taste. Serve over basmati rice, top with cilantro, sliced jalapeno, sliced mango, and lime wedges.
Ingredients
1 1/2 lb Braveheart® Chuck Roll, diced in 1 1/2 in cubes
