Ingredients:
1/2 lb beef
1 tsp pepper powder
1/4 cup coconut oil
1 onion sliced (brown half of it for garnish)
1 bay leaf
1 star anise
1/2 mace
5 cloves
5 green cardamom
1 black cardamon
1/2 cup warm water to cook meat
1 potato cubed
1 carrot cubed
Curry leaves
6 green chilies
1 tsp garam masala or meat masala
6 garlic cloves
1/2 inch ginger (crushed ginger and garlic together and keep it aside)
Salt to taste
Preparing Coconut milk:
In blender add shredded coconut and add 2 cups of water. Blend it and squeeze out the coconut milk. Use a strainer to get the milk without coconut. This will be the 1st batch of coconut milk (this will be thicker coconut milk). Keep it aside.
In the same blender add 2 cups of water and blend the shredded coconut again. Use a different bowl and squeeze out the coconut milk. Make sure to use strainer. This will be the 2nd batch of coconut milk (this will be lighter coconut milk).
For Garnish: Optional
Cashew, raisins, coconut slices and sauteed onions
Directions:
In pressure cooker or a pan add beef with salt and pepper. Add 1/2 cup water and cook the meat. Heat coconut oil in a pan and add in star anise, bay leaf, mace, cloves, green cardamom and black cardamom. Then add in sliced onions, green chilies and curry leaves. Saute it till onions are golden brown and then add in crushed ginger and garlic. Saute it for 3 mins and then add in potato and carrot cubes. Now add in the 2nd batch of coconut milk and cook till potatoes and carrots are cooked. Now add in the cooked beef and garam masala and 1st batch of coconut milk. Let it all simmer and blend in. In another pan saute onions, cashews, raisins and coconut slices (do it separately not together). Check the stew after 5-8 mins and you will see oil separated. This is point check salt and add accordingly. Before serving add in the garnish and serve it hot with appam or bread.
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