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Kerala Beef

Kerala Beef

Cooking Time

Preparation Time : 45

Cook Time : 0

Total Time : 45


Serves 4

  • 2tablespoons minced garlic

  • 1tablespoon minced fresh ginger

  • 1⁄2 tablespoon chili powder

  • salt, to taste

  • 1lb beef tenderloin, cut into 1 1/2-inch strips

  • 3⁄4 tablespoon tamarind paste

  • 3tablespoons coconut oil

  • 1⁄4 teaspoon mustard seeds

  • 5 fresh curry leaves

  • 3medium red onions, finely chopped

  • 2 green chilies, seeded and finely chopped

  • 2tablespoons garam masala

  • 1tablespoon ground coriander

  • 1⁄4 teaspoon ground turmeric

  • 1⁄2 teaspoon powdered black pepper

  • 3tablespoons whole milk yogurt

  • freshly chopped cilantro (to garnish)


  • 01

    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.

  • 02

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

  • 03

    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.

  • 04

    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.

  • 05

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

  • 06

    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.



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