The Christian community in southern India is fond of goat and beef curries, often prepared using vinegar as a tenderizer. In this popular dish, the meat is boiled before it is fried, which seems to make it especially succulent.
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1 3/4 pounds well-marbled beef sirloin or boneless lamb shoulder, cut into
2/3 cup water
1 tablespoon plus 1 teaspoon ground coriander
1 1/2 teaspoons salt
1 1/2 teaspoons white vinegar
1/4 teaspoon turmeric
1/4 teaspoon cayenne pepper
1/4 teaspoon coarsely crushed fennel seeds
1/8 teaspoon cinnamon
1/8 teaspoon ground cloves
1/8 teaspoon ground cardamom
1/4 cup coconut oil or vegetable oil
2 medium onions, thinly sliced
2 garlic cloves, minced
2 teaspoons minced fresh ginger
2 teaspoons coarsely crushed black peppercorns
How to Make It
In a medium saucepan, combine the meat with the water, coriander, salt, vinegar, turmeric, cayenne, fennel seeds, cinnamon, cloves and cardamom. Bring to a boil, then reduce the heat to low and simmer until the meat is just cooked through, about 5 minutes. Drain the meat, reserving the cooking liquid.
In a large skillet, heat the oil. Add the onions and cook over moderately high heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, ginger and black peppercorns and cook, stirring, for 1 minute. Stir in the meat. Add the reserved liquid, a few tablespoons at a time, and stir constantly over moderate heat until the meat is coated with the sauce, about 5 minutes. The curry should be moist, not runny or dry. Serve hot.