Ingredients

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

Mustard seeds

Curry leaves 1 sprig

Preparation

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.