Beef Nadan Curry Recipe

Trim and marinate

Trim excess fat from the beef chuck and cut into 1–1.5 inch cubes. In a large bowl combine yogurt, ginger paste, garlic paste, turmeric, red chili powder and 1 tsp salt. Add beef pieces and mix well so each piece is coated. Cover and refrigerate for at least 1 hour, ideally 3–4 hours or overnight for best flavor penetration.

Dry-roast whole spices

In a small dry skillet over medium heat, add coriander seeds, cumin seeds, black peppercorns, fenugreek seeds, cinnamon stick, cloves and cardamom pods. Toast, stirring, for 2–3 minutes until aromatic but not burnt. Remove from heat and let cool slightly.

Grind paste

In a blender or wet grinder, combine the toasted spices, peeled shallots, grated fresh coconut (or rehydrated desiccated), green chilies, curry leaves, 1/2 tsp salt and about 1/2 cup water. Grind to a smooth, thick paste. Scrape down sides and add up to an additional 2–3 tablespoons water if needed to achieve a coarse-smooth consistency that will cook down without splattering.

Heat oil and temper

Heat a heavy-bottomed pot or Dutch oven over medium heat. Add 4 tbs coconut oil. When the oil is hot, add mustard seeds and let them pop. Add 1/4 tsp fenugreek seeds and 10 curry leaves; stir for 10–15 seconds until fragrant.

Brown garlic and shallots

Add the thinly sliced garlic and halved shallots to the pot. Sauté for 3–5 minutes until they begin to soften and develop light browning. Watch carefully so the garlic does not burn.

Sear marinated beef

Increase heat to medium-high. Add the marinated beef to the pot in a single layer (do this in batches if necessary to avoid steaming). Sear the beef on all sides for 4–6 minutes until pieces are lightly browned — this step builds flavor. Some marinade will stick to the pot; that’s fine.

Add tomato (optional) and spice paste

If using tomato, add the chopped tomato now and cook 2–3 minutes until it softens. Add the prepared spice-coconut paste to the pot and stir to coat the beef. Cook the paste with the beef for 4–6 minutes, stirring occasionally, until the raw smell of coconut and shallots reduces and oil begins to separate from the masala.

Simmer

Add 2 cups of water to the pot, stir to combine and bring to a gentle simmer. If using tamarind or kokum, stir it in now along with the brown sugar/jaggery. Reduce heat to low, cover partially and simmer gently for 1.5–2 hours, or until beef is fork-tender. Stir every 15–20 minutes and check liquid level; add up to 1/2 cup additional water if it’s drying out. For faster cooking, transfer to a pressure cooker and cook for 20–25 minutes after the first whistle on medium-low heat, then allow pressure to release naturally.

Finish and adjust seasoning

When the beef is tender and the gravy has thickened to your preference, taste and adjust salt. If the curry is too sharp, add the optional brown sugar/jaggery a little at a time. Turn off heat and stir in chopped fresh coriander leaves.

Rest and serve

Let the curry rest for 10 minutes so flavors meld. Serve hot with steamed rice, appam, roti or dosa. Spoon some tempered oil from the pot over servings for extra aroma.