Beef 500 grams
Mild red chilli powder 1 teaspoon
Coriander powder 1 teaspoon
Turmeric powder 1/2 teaspoon
Cumins powder 1/4 teaspoon
Pepper powder 1/4 teaspoon
Cinnamon powder 1/4 teaspoon
Cloves a few
Cinnamon crushed 1 nos
Onion sliced 1 nos
Garlic minced 1 teaspoon
Ginger chopped 1 tablespoon
Coconut chunks 1/4 cup
Vinegar 1 teaspoon
Salt to taste
Vegetable oil 4 tablespoons
Curry leaves 1 sprig
Cut the beef into bite sized pieces.
Mix red chilli powder, coriander powder, turmeric powder, pepper powder, cumin powder, cinnamon powder and one teaspoon salt with enough water to a fine paste in a bowl.
Marinate the beef with the prepared paste and keep in the fridge an hour.
Add the cloves and crushed cardamom, sliced onions, minced garlic, chopped ginger, sliced coconut and vinegar to the marinated beef and mix together.
Cook the beef in a thick-bottomed deep pan with closed lids on low flame till it become tender.
Season the cooked beef. Heat oil in a pan, add the mustard seeds and allow them to pop, add the minced garlic and curry leaves and add the cooked beef and mix well.
Cook till all the remaining water from the meat is evaporated and the curry reaches the desired consistency.