Kerala Beef

Name: Kerala Beef
Ingredients: 2 tablespoons minced garlic; 1 tablespoon minced fresh ginger; 1/2 tablespoon chili powder; salt, to taste; 1 lb beef tenderloin, cut into 1 1/2-inch strips; 3/4 tablespoon tamarind paste; 3 tablespoons coconut oil; 1/4 teaspoon mustard seeds; 5 fresh curry leaves; 3 medium red onions, finely chopped; 2 green chilies, seeded and finely chopped; 2 tablespoons garam masala; 1 tablespoon ground coriander; 1/4 teaspoon ground turmeric; 1/2 teaspoon powdered black pepper; 3 tablespoons whole milk yogurt; freshly chopped cilantro (to garnish)

17 ingredients

6 steps

Ingredients

2 tablespoons minced garlic
1 tablespoon minced fresh ginger
1/2 tablespoon chili powder
salt, to taste
1 lb beef tenderloin, cut into 1 1/2-inch strips
3/4 tablespoon tamarind paste
3 tablespoons coconut oil
1/4 teaspoon mustard seeds
5 fresh curry leaves
3 medium red onions, finely chopped
2 green chilies, seeded and finely chopped
2 tablespoons garam masala
1 tablespoon ground coriander
1/4 teaspoon ground turmeric
1/2 teaspoon powdered black pepper
3 tablespoons whole milk yogurt
freshly chopped cilantro (to garnish)

Directions

1

Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
2

Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
3

Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
4

Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
5

Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
6

Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.