- 1 3/4 pounds well-marbled beef sirloin or boneless lamb shoulder, cut into 1/2-inch cubes
- 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 this recipe
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.
Steamed rice and Pappadams.
The spiciness of this dish narrows the choice of an accompanying red to one with a similar assertiveness: California Zinfandel.