Kerala Style Beef Masala...

A special request from Sharon J at Finding Simplicity... 

(and Anonymous Jane!)

Serves at least 2 plus a bit more...

Ingredients...

500g Beef (stewing type)

2 large Onions (finely chopped)

5 large Cloves Garlic (chopped)

Thumb size Ginger (Chopped)

10 Curry Leaves

1/2 tsp Coriander powder

1/2 tsp Turmeric powder

1 tsp Garam Masala (See below note)

2 Green Chillies and 1/2 tsp Red Chili powder (if you like it hot)

Tomatoes (half the amount of chopped onions)

1 cup Coconut Milk (optional) or vinegar

2 tbsp Oil 

(You can cook the Beef, Turmeric and a little Salt in water, in a pressure cooker if you have one, for 20 minutes for more tender beef. It reduces the final cooking time and saves energy too! I just use a saucepan with a lid and bring it to the boil for 5 minutes)

Note: I use electric, so when I mention turning off the heat, I leave the pan on the stove as the element cools down. If you use gas you would have to leave the gas on low for a few minutes before turning off the flame to get the same result. (Does that mean electric ovens are more energy efficient? Does anyone have a gas versus electric argument? I'd like to know...)

In a large pan or wok, fry the onions, garlic, ginger, curry leaves and green chili in 2 tbsp of oil (preferably coconut for an authentic South Indian taste, it really makes a big difference)

When the onions are golden,  add the coriander powder, garam masala, turmeric and chili powder.

When the oil separates from the spices its time to add the tomatoes and the beef. 

Give it a good stir to mix all the fried spices, onions and beef evenly. Add 1/2 cup of water if needed, cover with a lid or large plate, then turn down the heat to simmer for 1 hour or more until reduced by half. Finally, when beef is tender add the coconut milk if desired OR a dash of vinegar (DO NOT MIX BOTH)

Garnish with homegrown :) Coriander and serve with rice, chapattis (or parathas for a yummy leftovers breakfast)

(For Perfect Rice, see 'Note on Rice...' in this post)

Note on Garam Masala...

We use packets of masala (literally means 'mix') They come pre-mixed for chicken, meat, fish, chick peas, tandoori and a million other things. You can buy them in any Indian store and recently some of the larger supermarkets have an Asian aisle. We use 'Everest' or 'Eastern' brands. Choose one that says 'meat masala', or 'mutton masala' (mutton is a generic word for beef)

If you want to make your own Garam Masala, the ingredients are listed on the Everest website but they don't give quantities. This blog has a nice recipe to make your own.

Note on Coconut Oil...This one is 95p from Tesco... but I encourage you to shop locally and buy it at your nearest Indian shop.  It usually comes in a jar that looks like mayo and it's thick like lard. You'll sometimes find it in the beauty section, as it's also great for your hair! Just make sure it's 100% pure Coconut Oil.

This site has some great info on the benefits of Coconut oil.

Note on Turmeric... It stains everything, therefore I do not hold any responsibility for yellow wooden spoons and yellow splashed walls!