1 heaping teaspoon mild cayenne pepper
2 heaping teaspoons ground coriander
1 heaping teaspoon garam masala (see Resources)
¼ teaspoon ground turmeric
3 pounds top round beef*, cubed, rinsed and patted dry
Place both oils in a large skillet and turn the heat to medium. When
the oil is hot, stem the curry leaves right into the oil and add the
stems too. Cook (they should sizzle) until they start to brown, 30
seconds to 1 minute.
Add the onions and a pinch of salt and cook until the onions
soften, 2 to 3 more minutes. Then add the ginger, garlic, dried red
chilies, and tomato. Season again and stir, then add the cayenne,
coriander, garam masala, and turmeric. Taste and adjust; you may
want to add more cayenne for color and heat. Cook for another 2
minutes, just until the tomato begins to release its juices.
Add the beef and turn up the heat. Stir until the beef is well
coated and the liquid comes to a boil. Cover the pan, lower the
heat to a simmer, and cook for 45 minutes to 1 hour.
Taste the beef: it should be tender. If not, keep cooking. When
it’s finished, turn up the heat to high and scrape up the brown bits
from the bottom of the pan, incorporating them into the beef and
the pan sauce*. Add the final 2 tablespoons of coconut oil, stir,
and serve immediately.
* There’s really no substitute for this. If you can’t find fresh