Ingredients

Method

1. 1

   Heat a large stew pot or Dutch oven over medium heat. Add the coconut oil. Once melted, add the cinnamon stick, whole cloves, and green cardamom pods to infuse the oil for about 30 seconds.

2. 2

   Add the sliced red onion and shallots to the pot. Season with salt and cook for 5-8 minutes, stirring occasionally, until the onions have softened and become fragrant.

3. 3

   Add the finely diced ginger, garlic, and the whole green chili. Sauté for another 2 minutes until aromatic.

4. 4

   Add the diced beef to the pot, followed by the garam masala. Stir well to coat the beef with the spices.

5. 5

   Pour in the coconut milk and enough water to just cover the beef. Bring the mixture to a simmer.

6. 6

   Cover the pot with a lid, reduce the heat to low, and let it cook for 2 hours, or until the beef is tender.

7. 7

   After 2 hours, remove the lid. Add the diced carrot and potato to the stew.

8. 8

   Pour in the coconut cream and stir everything together. Allow the stew to simmer uncovered for 20 minutes to thicken the sauce and cook the vegetables.

9. 9

   While the stew finishes, prepare the tempering. Heat the remaining 2 tablespoons of coconut oil in a separate small frying pan over medium-high heat.

10. 10

    Once the oil is hot, add the sliced shallot, dried red chilies, and curry leaves. Fry for a few minutes until the shallots are crispy and fragrant.

11. 11

    Pour the hot tempering mixture, including the oil, directly into the stew.

12. 12

    Stir the tempering into the stew. Taste and adjust the salt levels if necessary.

13. 13

    Serve the Kerala beef stew hot with a side of fluffy white rice and enjoy.