Recipe by JackieOhNo!
This is a sour, fiery dish that is a wonderful change of pace.
Top Review by Rita~
This was so spicey good! served with Recipe #481886 and recipe #481886. worked fabulous together. I did used white onion in place of the red. used kefir in place of the yogurt.
Made for ZWT #8 Lively Lemon Lovelies"
- 2 tablespoons minced garlic
- 1 tablespoon minced fresh ginger
- 1⁄2 tablespoon chili powder
- salt, to taste
- 1 lb beef tenderloin, cut into 1 1/2-inch strips
- 3⁄4 tablespoon tamarind paste
- 3 tablespoons coconut oil
- 1⁄4 teaspoon mustard seeds
- 5 fresh curry leaves
- 3 medium red onions, finely chopped
- 2 green chilies, seeded and finely chopped
- 2 tablespoons garam masala
- 1 tablespoon ground coriander
- 1⁄4 teaspoon ground turmeric
- 1⁄2 teaspoon powdered black pepper
- 3 tablespoons whole milk yogurt
- freshly chopped cilantro (to garnish)
Directions See How It's Made
- Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
- Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
- Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
- Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
- Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
- Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.