Ingredients
1.Mix beef with , coriander, cumin, cayenne, fennel, turmeric, salt, and 1 cup water in a medium pot, and bring to a boil over high heat.
2.Reduce heat to medium-low, cover, and simmer until meat is cooked through, 15 minutes. Remove pot from heat, uncover, and set aside.
3.Heat oil and ghee in a medium skillet over medium-high heat.
4.Add cinnamon and cloves, and fry until fragrant, about 2 minutes.
5.Carefully splutter curry leaves and add onions, and fry till they turn light brown.
6.Reduce heat to medium, add ginger, garlic, and chiles, and cook, stirring frequently, until onions are well browned, about 20 minutes longer.
7.Set aside 1/4 cup of the cooking liquid from the meat, then add meat and remaining liquid from pot to the skillet
8.Cook, stirring frequently, until liquid reduces to a thick sauce that coats the meat and the meat is tender with some chew, 20–30 minutes.
9. Remove skillet from heat, and add lime juice and a little more salt, if you like.
- Boneless, well-marbled chuck steak, cut into 3/4 inch cubes - 1 1/2 lbs.
- Ground coriander seeds - 4 tsp.
- Ground cumin - 1/2 tsp.
- Cayenne - 1/2 tsp.
- Fennel seeds, ground with a mortar and pestle - 1/2 tsp.
- Turmeric - 1/4 tsp.
- Salt - 1 1/4 tsp.
- Vegetable oil - 2 tbsp.
- Ghee - 2 tbsp.
- Cinnamon stick - 1 inch piece
- Cloves - 3
- Curry leaves - 18
- Yellow onions, peeled and thinly sliced - 2 medium
- Fresh ginger, peeled and minced - 3/4 inch piece
- Garlic, peeled and minced - 2 cloves
- Fresh hot green chiles (serrano or thai), split lengthwise just up to the stem - 2
- Fresh lime juice - 1/2 tsp.
1.Mix beef with , coriander, cumin, cayenne, fennel, turmeric, salt, and 1 cup water in a medium pot, and bring to a boil over high heat.
2.Reduce heat to medium-low, cover, and simmer until meat is cooked through, 15 minutes. Remove pot from heat, uncover, and set aside.
3.Heat oil and ghee in a medium skillet over medium-high heat.
4.Add cinnamon and cloves, and fry until fragrant, about 2 minutes.
5.Carefully splutter curry leaves and add onions, and fry till they turn light brown.
6.Reduce heat to medium, add ginger, garlic, and chiles, and cook, stirring frequently, until onions are well browned, about 20 minutes longer.
7.Set aside 1/4 cup of the cooking liquid from the meat, then add meat and remaining liquid from pot to the skillet
8.Cook, stirring frequently, until liquid reduces to a thick sauce that coats the meat and the meat is tender with some chew, 20–30 minutes.
9. Remove skillet from heat, and add lime juice and a little more salt, if you like.
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