Kerala Beef Fry with Curry Leaves

• 3 tbsp Coconut oil
• 2 medium Yellow onion
• 30 g Ginger root
• 6 cloves Garlic
• 2 pieces Green chili pepper
• 20 g Fresh curry leaf
• 800 g Beef stew meat
• 2 tsp Ground coriander
• 1 tsp Ground turmeric
• 2 tsp Black pepper
• 1 tbsp Apple cider vinegar
• 120 g Fresh coconut

1. Thinly slice the onion. Peel the ginger and garlic, then crush them to a coarse paste; slit the green chillies.
2. Put the beef in a large pot with the ground coriander, ground turmeric, black pepper, apple cider vinegar, half the ginger-garlic paste, and 250 ml water. Bring to a simmer, cover, and cook on a low heat for 55 to 65 minutes until the beef is tender and the liquid is mostly reduced.
3. Meanwhile, finely grate the fresh coconut. Pick the curry leaves from the stems and keep them ready.
4. Heat the coconut oil in a wok over a medium-high heat. Add the curry leaves and slit chillies and fry for 30 to 60 seconds until fragrant, then add the onion and cook for 8 to 10 minutes until deep golden.
5. Stir in the remaining ginger-garlic paste and cook for 1 minute. Add the cooked beef (including any thickened cooking juices) and stir-fry for 6 to 8 minutes until the masala clings to the meat and looks dark and glossy.
6. Add the fresh coconut and fry for 3 to 4 minutes, stirring, until lightly toasted and evenly coating the beef. Taste and adjust the balance with a little more black pepper if you like, then serve hot.

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