Dry roast whole spices in a pan over medium heat for 3-5 minutes.

Cool the spices and grind using a spice blender or mortar and pestle.

Mix ground spices with ginger and turmeric to create curry spice mix and store in an air-tight jar.

Heat oil in a large skillet over high heat.

Fry beef seasoned with curry spice mix and salt until golden brown.

Add diced onions and cook for 3-4 minutes.

Add fresh tomatoes and sweet potatoes.

Add beef/chicken broth and water.

Simmer with the lid on for 1 hour 30 minutes to 1 hour 45 minutes, or until the meat is tender.

Add more water if needed to maintain sauce consistency.

For steamed greens, fry onion, garlic, Scotch bonnet, and thyme in butter and vegetable oil in a large pan over medium heat.

Place callaloo on top, add water, and season with salt.

Gently simmer over low heat for 12-15 minutes, until callaloo is soft.

Stir occasionally and check seasoning.

Remove from heat and let sit for 15 minutes before serving.