Submitted by Chacko’s Kitchen
Serves 4-6
Main Ingredients
| 2 lbs beef | 1 potato | |
| 1 carrot | 4 tomatoes | |
| 1½ c. shallots | 1 tsp pepper | |
| 1 tsp turmeric | 2½ tbsp cooking oil | |
| 2 c. coconut milk | 2-4 green chillies | |
| 4-5 curry leaves | salt to taste |
Garam Masala Ingredients
| 4 cloves | 6 green cardamom | |
| 1½” cinnamon stick | 1 star anise |
Directions
- Clean & cut the beef into 1″ cubes. Drain.
- Peel & finely slice the shallots.
- Finely slice the tomatoes & store separately.
- Peel, wash, & cut the potato & carrot into 1″ cubes.
- Heat 2 tbsp cooking oil in a non-stick pan. Add the Garam Masala ingredients & saute for 1 minute.
- Add shallots (reserving about 1 tbsp) & saute until translucent, taking about 5 minutes.
- Add the drained, cubed beef, potato, & carrot along with the turmeric, salt, & pepper. Saute until all sides are seared & lightly caramelized and browned.
- Add the tomatoes, green chillies, & ½ the coconut milk. Transfer to a pressure cooker & cook on high heat until 1 whistle, reducing to a medium flame. Continue to cook for 20 minutes & then 10 more minutes on low flame.
- In a separate non-stick pan, heat the remaining oil & saute the reserved shallots & curry leaves. Add the remainder of the coconut milk & bring to a boil on medium heat. Remove from heat.
Chef’s Note: Once you’ve added the coconut mil, be sure not to boil it too long or else the milk may curdle. You can substitute yogurt or plain milk for the coconut milk for health reasons.
