Kerala Beef Curry

Here is the beef curry I cooked in my Le Crueset dish featured on yesterday's post. There are many variations to a Kerala beef Curry but here's one of them. I also often make a variation of this beef curry without coconut milk.

Ingredients
750 grams cubed beef or veal (small cubes)
3 onions, chopped
6 - 8 cloves of garlic
1 1/2 Tablespoon of grated ginger
4 dry red chillies
10-12 curry leaves
4 green cardamoms
1 teaspoon black mustard seeds
3 green chillies, slit
2 Tablespoons of Oil
1 teaspoon coriander powder
1 teaspoon cumin powder
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
1/4 teaspoon freshly ground black pepper
1 1/2 Cups of coconut milk
Salt to taste

Method
Grind the fresh garlic , ginger, 4 dry red chillies together and marinate the cubed meat in this for an hour.
Heat the oil, add the cardamom pods, mustard seeds and when they splutter, add the curry leaves, green chillies and finally the chopped onions.
Fry the onions until they are golden brown.
Add the marinated meat. Brown the meat, continuously stirring for about 10 minutes.
Add salt to taste.
Mix all the powdered spices in a bowl and add a cup of hot water. Pour this into the frying meat and stir it in.
Cover the dish and cook on a simmered flame until you see the oil separate from the meat. If the meat is not tender yet, add a little more hot water, and continue to cover and cook a while longer. Or pressure cook for 10-12 minutes.
Once the beef is tender, add the coconut milk and let it cook for 5 - 6 minutes. Do not let this boil.


Serves 4 - 6