Malayali beef with coconut slivers

Method

1. Grind together all the spices for the spice blend until fine.
2. Heat a large saucepan or casserole with the oil and add the beef, onions, garlic, ginger, salt, vinegar, turmeric, green chillies, coconut, curry leaves and the spice blend. Sauté for 6–8 minutes, then add a good splash of water, bring to the boil, cover and simmer gently until the beef is tender, around 70–80 minutes (or this can be less or more depending on the heat level, so do check). Keep giving the pot a stir and make sure there is enough water in the pan, but try not to add too much.
3. When the meat is soft, make the temper. Heat the oil in a large sauté pan or saucepan. Add the mustard seeds and, as they are sizzling, add the curry leaves and red chillies. Follow 10 seconds later with the onions and some salt. Sauté for 7–8 minutes or until the onion has lovely golden edges and smells caramelized. Add the julienned ginger, stir for 20 seconds, then tip in the beef and all its juices. This is the time that you “fry” the meat. Cook it over a medium heat until it has darkened a bit and the moisture just coats the beef, 10–15 minutes.
4. Taste, adjust the seasoning and serve.