Ingredients

• 2 lbs beef cut into 1’’ cubes.
• 1 large onion finely sliced
• 5 –6 shallots finely sliced (replace with one onion if you don’t have these)
• 2 tbsp finely chopped garlic
• 2 tbsp grated ginger
• 1 tbsp white vinegar
• 3 tbsp thinly sliced (not grated) coconut
• 3/4 tsp kerala garam masala
• 11/2 tsp red chili powder (base this on tolerable spice levels)
• 1 tsp ground black pepper
• 1 tsp black mustard seeds
• 2 tsp coriander powder
• 1/2 tsp turmeric
• 2–3 sprigs of curry leaves
• salt to taste
• 2 tbsp coconut oil/ refined vegetable oil

Directions

Mix turmeric,garam masala, coriander, chili powder with the vinegar and salt and marinate the meat pieces with this spice mixture for an hour.

Add 1/4 cup water and pressure cook. After the first whistle reduce the flame and let it simmer for 5 to 10 minutes (slow cooking on a low fame is the key to cook the meat tender).

If you don’t have a pressure cooker, cook the marinated pieces in a tightly closed pan with 1 cup of water on high for 5 minutes and then reduce the heat to low and let it simmer for about 20 – 25 minutes on low heat, till it is just about cooked.

Heat oil in a large sauté pan, add mustard and when they pop add in the curry leaves.

Add the onions and sauté until the onions are caramelized to a dark brown. Crush ginger and garlic add to the onions, sauté until the oil separates.

Add the partially cooked beef to the pan, add pepper, coconut and sauté on medium heat till all the gravy completely dries out.

Serve as an appetizer or with white rice or rotis.