Categories: Meals
Ingredients
- 1 lb. boneless beef roast or 1 1/2 lbs. short ribs
- 1 tbsp vegetable oil
- About 10 fresh or frozen curry leaves
- 1 green cayenne chile, finely chopped
- 1 cup finely chopped onion
- 1 tsp turmeric
- 1 tsp salt
- 1/2 cup canned or fresh coconut milk
- 1 tbsp tamarind pulp
- 1/4 cup hot water
- 3 cups water
- Dry Spice Mixture:
- 1 tbsp raw white rice
- 1 tbsp coriander seeds
- 1 tsp cumin seeds
- 1-inch piece cinnamon
- 5 to 6 cardamom seeds
Directions
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Cut the beef into approx 1/2" cubes. Or, if using ribs, cut them apart. Set aside.
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In a small dry heavy skillet, roast the dry spice mixture over medium-high heat for 3 to 4 minutes, stirring frequently, until it has a good aroma. Transfer to a spice/coffee grinder and grind to a powder or grind with a mortar and pestle. Set aside in a small bowl.
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In a wide heavy pot, heat the oil over medium-high heat. When the oil is hot, add the curry leaves, green chile, onion, and turmeric and stir-fry for 3 minutes. Add the beef and salt and cook, stirring occasionally to expose all surface of the meat to the hot oil, for 5 minutes.
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Add the reserved dry spice mixture and the coconut milk and stir to coat the meat with the coconut milk. Reduce the heat to medium and cook for 10 minutes, stirring occasionally.
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Meanwhile, chpo the tamarind pulp and soak it in the hot water for about 10 minutes. Press the mixture through a strainer. Discard the pulp and combine the tamarind liquid with the 3 cups water.
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Add the liquid to the pot and bring to a boil, then lower the heat and cook at a strong simmer for about 1 hour, or until the meat is tender and the flavors well blended.
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Taste and adjust the seasoning, if you wish. Serve hot.
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Serve with plenty of rice to soak up the sauce.