Ingredients
-
2
-
1
-
1/2
-
-
1
-
3/4
-
3
-
1/4
-
5
-
3
-
-
-
-
-
Directions
Kerala Beef,This is a sour, fiery dish that is a wonderful change of pace.,This was so spicey good! served with Recipe #481886 and recipe #481886. worked fabulous together. I did used white onion in place of the red. used kefir in place of the yogurt.Shukriya! Namaste Made for ZWT #8 Lively Lemon Lovelies”
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
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
Done
|
Combine the Tamarind Concentrate With 3 Tablespoons Boiling Water in a Small Bowl; Stir Until Tamarind Concentrate Is Dissolved, and Set Aside. |
|
3
Done
|
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
Done
|
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
Done
|
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
Done
|
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. |
