Ingredients
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3 pounds Beef stew meatcut into 1 inch cubes
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6 Garlic Cloves
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1 (1 inch) piece Ginger rootpeeled, sliced and crushed
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3 ½ tablespoons White vinegar
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2 teaspoons Salt
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1 teaspoon Black pepper powder
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1 teaspoon Curry Powder
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3 teaspoons Oil
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8 Curry Leavesfresh
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1 (1 inch) piece Cinnamon sticks
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1 Onionsliced
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4 Green cardamom pods
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2 Whole cloves
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2 teaspoons Tomato Sauce
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1 cup Water
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1 cup Coconut milkthicked
Directions
Steps
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1
Done
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Crush the garlic cloves into a paste and combine it with the crushed ginger. Add the vinegar, salt, pepper and curry powder. Mix in the beef cubes and toss to coat. Set aside for 35 minutes. |
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2
Done
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Heat the oil in a Dutch oven over medium heat. Add the curry leaves . Stir in the onions. Cook until the onion has softened and turned translucent, about 5-7 minutes. |
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3
Done
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Add the beef cubes and cook until browned on all sides, about 15 minutes. Stir in the cinnamon stick, cardamom pods, and cloves. Add the tomato paste and water and mix well. |
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4
Done
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Simmer, covered, on low heat until the meat is tender. Check the curry every half hour; you may need to add more water (up to 1 cup) if the curry is too dry and is sticking to the pan. |
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5
Done
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Add the coconut milk and heat through. Taste and adjust the seasonings before serving. |
