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Serves
4
Writer Notes
An fragrant sauce enriched with coconut milk and warming spices makes this silken stew just as cozy and comforting as what it’s seemingly you’ll maybe perchance perchance traditionally serve atop your mashed potatoes. —gluttonforlife
Substances
1 pound
cubed boneless red meat stew meat
1 tablespoon
grapeseed oil
10
curry leaves
1
jalapeño, seeded & minced
1 cup
diced shallots
1 teaspoon
turmeric
1 teaspoon
sea salt
2 teaspoons
ground coriander
1 teaspoon
ground cumin
1/2 teaspoon
ground cinnamon
1 cup
coconut milk
2 tablespoons
tamarind pulp, dissolved in 1/4 cup hot water
3 cups
beautiful quality red meat stock
Directions
- In a deep, heavy saucepan or Dutch oven, warmth the oil over high warmth. Add curry leaves, jalapeño, shallots and turmeric and sautee for a jiffy. Add the red meat, salt and spices, and hump to coat red meat successfully. When meat is browned on all sides, hump in coconut milk, decrease warmth to medium and put together dinner for roughly 10 minutes.
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While red meat is cooking, pour hot water over tamarind pulp, breaking it up with a spoon. Let it dissolve for a jiffy then push thru a strainer, discarding pulp and mixing liquid with stock. Add this to red meat combination and inform to a boil. Lower warmth and simmer gently till meat is tender, about an hour. Taste for seasoning and serve with rice or mashed potatoes.
