Beef Peralan

Ingredients

• 1kg beef braising steak, cut into 3cm pieces
• 1 tsp ground turmeric
• 2 tsp Kashmiri chilli powder
• 1 tbsp ground coriander
• 1 1/2 tsp salt
• 400ml water
• 4 tbsp coconut oil
• 1 tsp fennel seeds
• 2 large onions, finely sliced
• 1 tbsp fresh root ginger and garlic paste
• 3 green chillies, slit lengthways
• 15 fresh curry leaves
• 2 tomatoes, chopped
• 1 tsp freshly ground black pepper
• 1 1/2 tsp garam masala
• 3 tbsp unsweetened desiccated coconut

Method

1. Put the beef in a heavy pan with the turmeric, 1 tsp of the chilli powder, coriander, salt and water. Bring to the boil, cover and simmer on a low heat for 1 hour 30 minutes until the beef is tender.

2. Heat the coconut oil in a wide pan over a medium heat. Add the fennel seeds, then the onions, and cook for 12 minutes until golden.

3. Stir in the ginger and garlic paste, green chillies and half the curry leaves for 2 minutes. Add the tomatoes, the remaining chilli powder and the black pepper and cook for 6 minutes until the oil separates.

4. Add the beef with whatever liquid remains and cook on a medium heat for 15 minutes, turning often, until the masala is thick and clings to the beef.

5. Stir in the garam masala and coconut and toss for 3 minutes. Scatter over the remaining curry leaves and serve with parotta or rice.