Equipment
Ingredients
beef marinade
- 450 g beef, cut into 3.8cm (1.5 inch) strips
- 18 g garlic, minced
- 8 g ginger, minced
- 3 g chili powder
- 3 g salt
tamarind mixture
- 11 ml tamarind concentrate
- 45 ml water, boiling
cooking base
- 45 ml coconut oil
- 1 g mustard seeds
- 5 curry leaves, fresh
- 300 g red onion, finely chopped
- 2 green chilies, seeded and finely chopped
- 45 ml whole milk yogurt
spices and garnish
- 14 g garam masala
- 6 g ground coriander
- 1 g turmeric
- 1 g black pepper
- 3 g salt
- 5 g cilantro, freshly chopped
Nutrition (per serving)
Method
In a medium bowl, combine the minced garlic, minced ginger, chili powder, and 3g of salt. Rub the paste into the beef strips and marinate for 20 minutes.
In a small bowl, stir the tamarind concentrate into the boiling water until fully dissolved.
Heat 30ml of coconut oil in a large skillet over medium heat. Add the mustard seeds and curry leaves, cooking for 1 minute until the seeds pop and leaves become fragrant.
Add the chopped red onions and green chilies to the skillet. Sauté for 5 minutes until the onions soften.
Stir in the garam masala, coriander, turmeric, black pepper, and 3g of salt. Cook for 5 minutes, stirring occasionally to prevent burning.
Reduce the heat to low. Stir in the tamarind water and yogurt. Simmer for 3 to 5 minutes until the liquid has mostly evaporated and formed a thick paste.
In a separate skillet, heat the remaining 15ml of coconut oil over high heat. Add beef in a single layer and sear for 30 seconds per side until browned.
Transfer the seared beef to the onion mixture. Simmer for 3 to 5 minutes, stirring occasionally, until the beef reaches an internal temperature of 63°C (145°F) for medium-rare or 71°C (160°F) for medium. Remove curry leaves and garnish with cilantro.
Chef's Notes
- For the most tender beef, choose cuts like sirloin or tenderloin and ensure you cut against the grain.
- Don't overcrowd the pan when searing the beef. Cook in batches if necessary to achieve a good sear, which adds depth of flavor.
- Adjust the chili powder and fresh green chilies to your preferred spice level. Remember that the heat can intensify as the dish cooks.
- The tamarind and yogurt combination creates a unique tangy and creamy sauce. Ensure the yogurt is added on low heat to prevent curdling.
- Fresh curry leaves are essential for authentic flavor; if you can't find them, you can omit them, but the aroma will be different.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Texture of yogurt-based sauce may change slightly upon thawing.
Reheating: Reheat gently in a skillet over medium-low heat with a splash of water.
