Railways Beef Curry

Photography By Andrew Thomas Lee

Because Kerala has a sizeable Christian population, this is one of the few regions in India where beef is regularly eaten. The cinnamon imparts a sweetness that balances the heat from the chiles and cayenne pepper.

Railways Beef Curry
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  1. 2 tablespoons olive oil
  2. 4 tablespoons coconut oil, divided
  3. 2 stems curry leaves (about 10 leaves)
  4. 2 cinnamon sticks
  5. 1 large red onion, thinly sliced
  6. 1 teaspoon kosher salt
  7. 1/2 cup grated ginger
  8. 6 cloves garlic, minced
  9. 3 dried red chiles
  10. 1 large tomato, sliced
  11. 1 teaspoon cayenne pepper
  12. 1 teaspoon garam masala
  13. 1/2 teaspoon turmeric
  14. 1 tablespoon ground coriander powder
  15. 1 tablespoon paprika
  16. 3 pounds beef chuck, cut into1-inch pieces
  1. Heat a large skillet on a medium-high flame, and add olive oil and 2 tablespoons coconut oil. When the oil is hot, add the curry leaves. They should start to sizzle in about 30 seconds. Add onions, cinnamon sticks, and salt, and cook until onions soften, about 3 to 4 minutes. Add ginger, garlic, dried chiles; stir for 1 minute, then add cayenne, garam masala, turmeric powder, coriander powder, and paprika. Cook for another 2 minutes, stirring frequently.
  2. Add tomatoes, and cook for 2 minutes until tomatoes start releasing their juices. Add beef, and turn up the heat. Stir until beef is well coated and the liquid comes to a boil. Cover the pan, lower the heat to a simmer, and cook for 1 hour. Taste the beef; it should be tender. If not, keep cooking. When it's done cooking, turn up the heat to a high flame, and scrape up the brown bits from the bottom of the pan, incorporating them into the beef and pan sauce. Add the remaining 2 tablespoons of coconut oil, stir, and serve immediately.
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