Kerala Beef Curry

Heat coconut oil in a heavy-bottomed pot or deep skillet over medium heat until shimmering.

Add mustard seeds and let them pop. Then add curry leaves, cloves, cardamom pods, and cinnamon stick. Sauté for about 30 seconds until aromatic.

Add thinly sliced onions and sauté until golden brown, about 10-12 minutes, stirring occasionally to prevent burning.

Add ginger-garlic paste and slit green chilies. Sauté for another 2-3 minutes until raw smell disappears.

Add turmeric powder, red chili powder, coriander powder, and freshly crushed black pepper. Stir well and cook the spices for 2 minutes to release their aroma.

Add chopped tomatoes and cook until they soften and oil starts to separate, about 8 minutes.

Add the beef cubes and salt. Mix well to coat the beef with the spice mixture. Cook on medium-high heat for 5-7 minutes until the beef starts to brown.

Add water, bring to a boil, then reduce heat to low, cover and simmer for 1 to 1.5 hours until the beef is tender. Stir occasionally and add more water if needed.

Once beef is tender, add thick coconut milk and simmer uncovered for another 10 minutes, stirring gently. Do not boil vigorously after adding coconut milk to avoid curdling.

Adjust salt and spice levels as needed, garnish with fresh curry leaves if desired, and remove from heat.