Ingredients:
1 kg beef, cut into bite-sized pieces
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
1 teaspoon turmeric powder
1 teaspoon black pepper powder
1½ teaspoons salt
1½ cups water
2 tablespoons coconut oil
1 teaspoon mustard seeds
2 sprigs fresh curry leaves
2 medium onions, thinly sliced
2 green chilies, slit lengthwise
1 tablespoon ginger, finely chopped
1 tablespoon garlic, finely chopped
1 teaspoon fennel seeds
1 teaspoon black pepper powder
1½ teaspoons coriander powder
½ teaspoon turmeric powder
1 teaspoon garam masala
½ teaspoon chili powder
½ cup fresh coconut slices
Salt, to taste
Directions:
Place the beef in a large bowl and add the chopped ginger, chopped garlic, turmeric powder, black pepper powder, and salt. Mix thoroughly so the beef is evenly coated.
Transfer the seasoned beef to a pressure cooker or heavy-bottomed pot. Add the water and cook until the beef becomes tender. If using a pressure cooker, cook for approximately 15–20 minutes after pressure is reached.
Once the beef is tender, set it aside with some of its cooking liquid.
Heat coconut oil in a large, heavy skillet over medium heat.
Add the mustard seeds and allow them to splutter. Add the curry leaves and sauté briefly until fragrant.
Add the sliced onions and green chilies. Cook until the onions become soft and begin to turn golden brown.
Add the chopped ginger and garlic and sauté until aromatic.
Stir in the fennel seeds, black pepper powder, coriander powder, turmeric powder, garam masala, and chili powder. Cook the spices gently for 30–60 seconds, taking care not to burn them.
Add the cooked beef to the skillet and toss thoroughly with the spiced onion mixture.
Add a small amount of the reserved beef cooking liquid if needed. Cook over medium heat, stirring occasionally, until most of the liquid evaporates.
Add the fresh coconut slices and continue cooking until the beef becomes dark, richly coated, and slightly crisp around the edges.
Taste and adjust the salt and spices as desired.
Continue sautéing for several minutes until the onions caramelize and the coconut and beef develop a deep roasted color.
Remove from the heat and serve hot with rice, parotta, chapati, or your favorite Indian side dishes.
Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes
Kcal: 485 kcal | Servings: 6 servings
