- 3” | 8 cm tamarind pulp
- 1” | 2.5 cm fresh ginger
- 3 garlic cloves
- 2 yellow onions
- 2 – 2.5 lbs | 1 kg braising beef ex. round or chuck
- 3 tbsp avocado oil, divided
- 30–40 fresh curry leaves
- 1 tbsp garam masala
- 1 tsp turmeric powder
- 1 small green chilli pepper (veins and seeds removed, sliced) OR 1/4 tsp chilli flakes
- 1.5 cups filtered water
- 2 tsp salt, divided
- black pepper, freshly ground
- fresh coriander for garnish
- Pour 3/4 cup hot water over tamarind pulp in a small bowl and set aside.
- Mince garlic cloves and set aside. Peel and grate ginger and set aside in same bowl as garlic.
- Chop onions medium fine and set aside.
- Cube beef into 3/4” | 2 cm pieces and pat dry with paper towel, season with 1 tsp salt and black pepper.
- In a large heavy bottomed pot, such as a dutch oven, heat 1 tbsp avocado oil (or ghee) over medium heat and brown beef in two batches. Transfer to a plate and set aside. Repeat for remaining beef, adding another tbsp avocado oil and/or ghee between batches.
- Add another tbsp of avocado oil (or ghee) and heat on medium high, add onions and curry leaves. Cook while stirring occasionally for 2-3 minutes, until the leaves begin to wilt and onions begin to soften.
- Add garlic and ginger, stir and cook for 1 minute. Add garam masala, turmeric and chilli, stir and cook for 1 minute.
- Return beef to the pot, stir to combine. Add 1.5 cups of water and bring to a boil. Reduce heat, cover and let simmer for approx. 1.5 hours. Stir occasionally and add more water if needed. Cook until the meat is fork tender.
- Add 1 tsp sea salt and black pepper. Squeeze the tamarind pulp and strain the dark tamarind water in to a small bowl and add to the curry. Taste and adjust seasoning as needed. Finish with a handful of fresh coriander coarsely chopped before serving.
Serve with Spiced Basmati Rice.
- Category: dinner
- Method: braising
- Cuisine: Indian