Nadan Beef Curry Kerala Style

Serves 6

prepPreheat oven to 160°C / 325°F
2 tbs / 30 ml coconut oil	Temper mustard, fennel & curry leaves	Cook onion & salt until soft, 5–10 min	Add chilli, garlic, ginger, spices & tamarind, 2 min	Coat beef with spice mixture, 5 min	Add tomatoes & water, stir	Braise in oven 160°C / 325°F, 3–3½ hr until tender	Uncover, reduce sauce 20 min if needed
1 tsp black mustard seeds
1 tsp fennel seeds
10 curry leaves
2 red onions, sliced
1 tsp salt
2 green chillies, chopped
4 garlic cloves, crushed
3 tsp freshly grated ginger
1 tsp turmeric
1 tsp freshly ground black pepper
2 tsp Kashmiri chilli powder
2 tsp ground coriander
1 tsp garam masala
1 tbs tamarind paste
1 kg / 1000 g chuck steak or stewing beef, large chunks
1 400 g tin chopped tomatoes or 3 large ripe tomatoes, chopped
250 ml / 8 fl oz water

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