Ingredients
Stewed Beef or Lamb chunks (1/2 lb. to 1 lb): Small quantity of beef is better for this recipe.
Oil to coat the dutch oven. I used olive oil to lightly coat the pan and then coconut oil later on for frying.
Black pepper powder for sautéed beef: 1 tsp
Turmeric powder to sautee the beef: ½ tsp
Salt for sautéed beef: 1 tsp
Water: only use less than a ¼ cup if the beef does not release enough water. Otherwise, you do not need water.
Ginger paste or chopped: 1 tablespoon
Chopped garlic: 1 tsp
1 small red onion chopped
Curry leaves: 4-8 or more as you wish.
Raw Coconut slices: a handful. I use frozen pre-sliced from the Indian store. This can be thawed in the microwave for 20 seconds.
Chili powder: ¼ tsp if Kashmiri red chili powder, ½ tsp if cayenne chili powder, Or use more if you like it spicy.
Turmeric powder when frying the beef: ¼ tsp
Garam masala: 1 tablespoon
Coriander powder: 1 tsp
Black pepper powder and salt for frying beef: ¼ tsp of black pepper and salt as needed.
Directions:
Wash and rinse beef with a little vinegar and water.
Heat olive oil in Dutch oven to lightly coat the pot.
Add beef and sauté with black pepper, turmeric powder, and salt.
Add very little water, only if beef itself is not releasing any liquid. Water is only needed to cook the beef through, not as a curry. Cook beef for about 20-30 minutes until beef is cooked through and all the water is absorbed.
Remove beef and set aside. Add coconut oil and olive oil to Dutch oven only to coat.
Saute onions, ginger paste, garlic, curry leaves, and coconut slices.
Add chili powder, turmeric powder for frying, garam masala, and coriander to the onion mixture at low heat. Cook until the raw spice smell dissipates.
Add cooked beef and fry up for desired crispiness and char color. Add salt as needed and black pepper amount for frying.
Serve and enjoy when hot! Jess
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