Directions
- 1Add sesame oil to a pan.
- 2Add mustard seeds and wait for them to pop.
- 3Add urad dal and toast until light golden.
- 4Add curry leaves and dried red chillies.
- 5Add onions and cook until soft, sweet, and golden.
- 6Stir in a tablespoon of ginger and garlic paste and cook until it no longer smells raw.
- 7Add other spices (pepper and red chillies) and toast them in the oil for as long as possible.
- 8Add beef and cook, allowing it to take on the spice.
- 9Add fresh fenugreek for an extra layer of flavor.
- 10Add tamarind.
- 11Add water, put a lid on, and simmer gently for a couple of hours.
- 12Once the beef is soft, stir in a spoon or two of coconut (not cream) to round the edges.
- 13Garnish with coriander.
- 14Serve with rice, roti, or whatever you have.
Ingredients
- sesame oil
- mustard seeds
- urad dal
- curry leaves
- dried red chillies
- onions
- 1 tablespoon ginger and garlic paste
- pepper
- red chillies
- beef
- fresh fenugreek
- tamarind
- water
- 1 spoon or two coconut
- coriander
Equipment
lidpressure cooker (optional)
Tips
- Don't brown the onions to death; keep them soft, sweet, and golden.
- Cook the ginger and garlic paste until the raw smell disappears.
- Toast the spices in oil for as long as possible to really bring out their flavors.
- Use fresh fenugreek instead of ground for a less bitter taste.
- Tamarind provides a deep, sour warmth to the curry.
- Simmer gently for a couple of hours for the best results, or use a pressure cooker for a quicker cook.
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