Kerala Beef Curry

Drescription

True to its name, boneless beef short ribs are braised in a curry perfumed with warming spices.

Ingredients

• 2 tablespoons canola oil
• 2 pounds boneless beef short ribs, cut into 3/4-inch pieces
• 1 1/4 teaspoons kosher salt, divided
• 1 medium-size (8 ounces) yellow onion, thinly sliced (about 2 cups)
• 12 fresh curry leaves, plus more for garnish
• 6 medium garlic cloves, minced (about 2 tablespoons)
• 4 teaspoons minced fresh ginger (from 1 [3-inch] piece)
• 1 cup water
• 1 tablespoon tomato paste
• 4 whole small dried hot indian red chiles or dried guajillo chiles
• 4 whole star anise
• 2 (3-inch) cinnamon sticks
• 2 teaspoons ground coriander
• 1 teaspoon garam masala
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon ground turmeric

Directions

1. Heat oil in a large Dutch oven over medium-high until shimmering. Sprinkle beef evenly with 1 teaspoon salt. Working in 2 batches, add beef to hot oil, and sear, turning occasionally, until deeply browned on all sides, 5 to 6 minutes. Transfer beef to a plate, reserving oil and drippings in Dutch oven.
2. Stir onion and curry leaves into drippings in Dutch oven; cook, stirring often, over medium until lightly browned, 4 to 5 minutes. Add garlic and ginger, and cook, stirring continuously, until fragrant, about 1 minute. Stir in 1 cup water, tomato paste, dried chiles, star anise, cinnamon sticks, coriander, garam masala, cayenne pepper, turmeric, browned beef, and remaining 1/4 teaspoon salt. Cover and cook over low, stirring occasionally, until beef is tender, about 1 hour and 30 minutes. Spoon off and discard fat; remove and discard star anise, cinnamon sticks, and curry leaves. Garnish with additional curry leaves, if desired.