Kerala Beef Fry with Coconut Slices

• 800 g Beef stew meat
• 2 medium Yellow onion
• 30 g Ginger root
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 1 tsp Ground turmeric
• 2 tsp Ground coriander
• 2 tsp Black pepper
• 1 tbsp Tamarind paste
• 3 tbsp Coconut oil
• 1 tsp Mustard seeds
• 2 sprigs Fresh curry leaf
• 200 g Fresh coconut, firm white flesh
• 350 ml Water
• 2 tsp Fine sea salt

1. Slice the onion thinly. Peel the ginger and crush it with the garlic to a rough paste, then slit the green chilli peppers.
2. Put the beef in a large pot with the onion, ginger, garlic, green chillies, turmeric, coriander, black pepper, tamarind paste, salt and water. Bring to the boil, then cover and simmer gently for 60 to 75 minutes, stirring occasionally, until the beef is tender and the liquid is mostly reduced.
3. Uncover and cook for 5 to 10 minutes, stirring, until the masala is thick and clings to the beef with very little moisture left. Taste and adjust salt if needed.
4. Cut the fresh coconut into thin slices. Heat the coconut oil in a large frying pan over a medium heat, add the mustard seeds and let them pop for 30 to 60 seconds.
5. Add the curry leaves and coconut slices and fry for 3 to 5 minutes, stirring, until the coconut is lightly golden at the edges and fragrant. Tip in the beef and masala, then stir-fry over a medium-high heat for 5 to 7 minutes until dark, glossy and dry-style.

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