Ingredients
- bay leaves
- inch cinnamon stick
- cardamom pods
- whole cloves
- teaspoons fennel seeds
- whole black peppercorns
- pounds beef tenderloin, cubed
- cups chopped onion, divided
- green chile peppers, halved lengthwise
- inch fresh ginger, grated
- cloves garlic, minced
- /2 teaspoon ground turmeric
- teaspoon salt
- /2 cup coconut oil
- /4 teaspoon whole mustard seeds
- fresh curry leaves
- /2 teaspoons lemon juice
- teaspoon ground black pepper
Instructions
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Step 1
Start by grinding the bay leaves, cinnamon, cardamom, cloves, fennel, and peppercorns into a fine masala powder. In a heavy pot, combine beef cubes, masala powder, 2 cups onion, green chiles, ginger, garlic, turmeric, and just enough water to cover. Bring to a boil, then simmer for 30 minutes until beef is tender. Stir in salt and cook until almost dry—about 10 minutes more. Set this aside. In a large skillet, heat coconut oil over medium-high, then add mustard seeds and wait for them to pop. Immediately toss in the remaining 1 cup onion and cook, stirring often, until soft and browned, around 12 minutes. Add fresh curry leaves and let them crisp up for 2–3 minutes. Finally, stir in the beef mixture, black pepper, and lemon juice. Cook everything together for about 8 minutes, letting the edges caramelize nicely. I always check for seasoning and serve it hot.