1. Note re beef: Best for this recipe is a less expensive cut, such as "chuck" or "stew meat". The key is to get a flavorful cut, not the most tender cut (e.g., filet mignon). 2. Note: The refrigerated marinating time is not included in either the preparation time or the cooking time. 3. *******************************************************. 4. Stir the coconut milk and tumeric together in a bowl big enough to hold all the beef. 5. Add the beef and stir to coat all the pieces. 6. Refrigerate covered for at least 30 minutes and as long as overnight to allow marinade to penetrate. 7. Heat the oil in a large skillet over medium-high heat. 8. Add the mustard seeds, cover, and toast for about 30 seconds, until the seeds stop popping. 9. Immediately add the mushrooms, bell peper, onion, curry leaves and beef (and any remaining marinade). Cook uncovered, stirring occasionally until the meat browns and releases its liquid and the vegetables turn light brown, about 12-15 minutes. 10. Pour in 1 cup water and scrape the bottom of the pan to deglaze it; spend time doing this, because the flavor of the curry sauce will be determine by how well you free up any bits of meat or veggie. 11. Stir in the salt. 12. Once the curry comes to a boil, reduce the heat to medium-low, cover and simmer for 18-20 minutes, until the meat is fork-tender. 13. Stir in the cayenne, wait about a minute, and serve. 14. Note: Because the cayenne is added at the last minute, even though it's a small amount, it will be sharp and noticed. Most of the liquid will have been absorbed or evaporated, so it will not dilute the pepper. ---------------------------------------------------------------------------
Nutrition
Ingredients
