Beef Curry

Name: Beef Curry
Total time: PT0D0H0M
Yield: serves 4-6
Ingredients: 1 1 ⁄ 2 lb. boneless, well-marbled chuck steak, cut into 3⁄4" cubes; 4 tsp. ground coriander seeds; 1 ⁄ 2 tsp. ground cumin; 1 ⁄ 2 tsp. cayenne; 1 ⁄ 2 tsp. fennel seeds, ground with a mortar and pestle; 1 ⁄ 4 tsp. turmeric; 1 1 ⁄ 4 tsp. salt; 2 tbsp. vegetable oil; 2 tbsp. Ghee; 1 (1") piece cinnamon stick; 3 cloves; 18 curry leaves; 2 medium yellow onions, peeled and thinly sliced; 1 (3/4") piece fresh ginger, peeled and minced; 2 cloves garlic, peeled and minced; 2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem; 1 ⁄ 2 tsp. fresh lime juice

Serves
serves 4-6

(Erachi Varathathu)
Kerala's Muslims make this hearty curry for Ramadan and other special occasions. Soujath Ahsraf of Thrikkakara fixed this dish for us; she serves it with rice-flour flat bread that is dipped into coconut milk, then wrapped around a chunk of curry.

Ingredients

1 ¹⁄₂ lb. boneless, well-marbled chuck steak, cut into 3⁄4" cubes
4 tsp. ground coriander seeds
¹⁄₂ tsp. ground cumin
¹⁄₂ tsp. cayenne
¹⁄₂ tsp. fennel seeds, ground with a mortar and pestle
¹⁄₄ tsp. turmeric
1 ¹⁄₄ tsp. salt
2 tbsp. vegetable oil
2 tbsp. Ghee
1 (1") piece cinnamon stick
3 cloves
18 curry leaves
2 medium yellow onions, peeled and thinly sliced
1 (3/4") piece fresh ginger, peeled and minced
2 cloves garlic, peeled and minced
2 fresh hot green chiles (serrano or thai), split lengthwise just up to the stem
¹⁄₂ tsp. fresh lime juice

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Instructions

Step 1

Put beef, coriander, cumin, cayenne, fennel, turmeric, salt, and 1 cup water in a medium pot, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until meat is cooked through, 15 minutes. Remove pot from heat, uncover, and set aside.

Step 2

Heat oil and ghee in a medium skillet over medium-high heat. Add cinnamon and cloves, and fry until fragrant, about 2 minutes. Carefully add curry leaves (the leaves will spatter when they hit the hot oil), and after they have spattered for a few seconds, add onions, and sauté until lightly browned, about 7 minutes. Reduce heat to medium, add ginger, garlic, and chiles, and cook, stirring frequently, until onions are well browned, about 20 minutes longer.

Step 3

Set aside 1⁄4 cup of the cooking liquid from the meat, then add meat and remaining liquid from pot to the skillet, and cook, stirring frequently, until liquid reduces to a thick sauce that coats the meat and the meat is tender with some chew, 20–30 minutes. (Add a little of the reserved cooking liquid if sauce thickens before meat is cooked.) Remove skillet from heat, and add lime juice and a little more salt, if you like.

Put beef, coriander, cumin, cayenne, fennel, turmeric, salt, and 1 cup water in a medium pot, and bring to a boil over high heat. Reduce heat to medium-low, cover, and simmer until meat is cooked through, 15 minutes. Remove pot from heat, uncover, and set aside.
Heat oil and ghee in a medium skillet over medium-high heat. Add cinnamon and cloves, and fry until fragrant, about 2 minutes. Carefully add curry leaves (the leaves will spatter when they hit the hot oil), and after they have spattered for a few seconds, add onions, and sauté until lightly browned, about 7 minutes. Reduce heat to medium, add ginger, garlic, and chiles, and cook, stirring frequently, until onions are well browned, about 20 minutes longer.
Set aside 1⁄4 cup of the cooking liquid from the meat, then add meat and remaining liquid from pot to the skillet, and cook, stirring frequently, until liquid reduces to a thick sauce that coats the meat and the meat is tender with some chew, 20–30 minutes. (Add a little of the reserved cooking liquid if sauce thickens before meat is cooked.) Remove skillet from heat, and add lime juice and a little more salt, if you like.