Slow-Cooked Kerala Beef Curry with Coconut, Curry Leaves and Warming Spices
Ingredients:
1 1/2 pounds (680 g) beef chuck or
stewing beef, cut into bite-sized
pieces 2 tablespoons coconut oil 1
large onion, thinly sliced2 medium
tomatoes, chopped5 cloves garlic,
minced1 tablespoon fresh ginger,
grated2 green chilies, sliced1 sprig
fresh curry leaves1 teaspoon mustard
seeds1 teaspoon fennel seeds1
teaspoon ground turmeric2 teaspoons
ground coriander1 teaspoon ground
cumin1 teaspoon garam masala1/2
teaspoon black pepper1 cup water or
beef stock1/2 cup coconut milk1
tablespoon fresh lemon juiceSalt to
tasteFresh cilantro, chopped, for
garnishDirections:Pat the beef dry
and season lightly with salt and black
pepper.Heat the coconut oil in a large
heavy-bottomed pot or Dutch oven
over medium heat.
Add the mustard seeds and fennel
seeds. Cook for 30-40 seconds, until
fragrant and the mustard seeds begin
to pop.Add the curry leaves, sliced
onion, and green chilies. Cook for 6-8
minutes, stirring occasionally, until
the onions become soft and
golden.Add the garlic and ginger and
cook for another 1-2 minutes, stirring
constantly so they do not burn.
Add the turmeric, coriander, cumin
, garam masala, and remaining black
pepper. Stir for 30 seconds to toast the
spices.Add the chopped tomatoes and
cook for 4-5 minutes, until they
soften and begin to break down into a
thick masala.Add the beef and stir
thoroughly until every piece is coated
in the spiced mixture. Cook for 5-6
minutes, stirring occasionally, until
the beef develops some color.Pour in
the water or beef stock and stir well.
Bring the mixture to a gentle
boil.Reduce the heat to low, cover, and
simmer for 60-75 minutes, or until
the beef is tender.
Stir occasionally and add a splash of
water if needed.
Stir in the coconut milk and simmer
uncovered for another 8-10 minutes,
allowing the curry to thicken and
become rich and glossy.Add the fresh
lemon juice and adjust the salt to
taste. Simmer for 1-2 minutes more,
then remove from the heat.Garnish
with fresh cilantro and a few
additional curry leaves. Serve hot
with steamed rice, Kerala parotta, or
warm flatbread.
Prep Time: 20 minutes | Cooking
Time: 90 minutes | Total Time: 1 hour
50 minutesKcal: 495 kcal | Servings: 4
servings