Beef Ularthiyathu
Serves 4
“It’s our beef bourguignon,” Gomez said about this dish when we
first made it together. Yet there’s a lot more going on here than
with a traditional beef stew: you have the subtle perfume of the
fresh curry leaves; the powerful punch of ginger, garlic, and chilies;
and the nuanced shadings of the coriander, garam masala, and
turmeric. When you first add the beef to the pan, it may all look a
bit dry, but put the lid on and 5 to 10 minutes later you’ll lift it to
discover lots of liquid: the meat gets braised in its own juices.
Serve with the yogurt rice and thoren, and make sure to eat it with
your hands!2 tablespoons olive oil
2 tablespoons coconut oil, plus 2 more tablespoons for later
2 stems of fresh curry leaves* (see Resources)
1 red onion, sliced along the length of the onion
Kosher salt
1 thick 2-inch-long piece of ginger, peeled and grated (¼ to ½
cup grated ginger)
6 cloves garlic
3 dried red chilies
½ large red tomato, sliced