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4 tbsp vegetable oil
2 bay leaves
4 whole red chili peppers
2 tsp brown mustard seeds
6 black peppercorns
1 medium onion, chopped
1 tbsp chopped ginger
1 tbsp chopped garlic
500g lean beef, cut into 1 cm cubes
salt, to taste
1 tbsp rice flour
2 tsp ground turmeric
400ml coconut milk
1 tbsp chopped green chili peppers
2 medium potatoes, peeled and cut into 1cm
cubes
100g, green French string beans, diced
2 medium carrots, diced
a few curry leaves
2 tbsp tamarind water
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Method :
Heat 3
tablespoons of the vegetable oil in a large saucepan over a medium heat.
Add the bay leaves, red chili peppers, mustard seeds, black peppercorns
and onion. Sauté until the onion is transparent. Add the ginger and
garlic. Sauté fro 1-2 minutes. Add the beef and salt. Cook, stirring
until the meat is sealed on all sides. Add the rice flour and ground
turmeric. Cook, still stirring, for 1-2 minutes. Add 300ml of the
coconut milk and the green chili peppers. Reduce the heat to low and
cook for 15-20 minutes, until the beef is almost done. Meanwhile, sauté
the vegetables in the remaining oil and add to the stew. Cook for a
further 10-15 minutes, until the vegetables are done. Add the remaining
coconut milk, curry leaves and tamarind water. Check the seasoning and
adjust with salt if necessary. Remove from the heat and let stand for
20-25 minutes to allow the flavors to blend. Reheat gently just before
serving.
The
backwaters of Kerala probably constitute the most beautiful region of
southern India. Idyllic palm groves, plentiful food and an easygoing
lifestyle have made it gently envied. The population is an equal balance
of Hindu, Muslim and Christian and Keralan cuisine reflects generous
borrowings from each of these cultures over the ages. This recipe is
from the Syrian Christian community.
Serves 4 - 6
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