Dhingri Gosht (Beef with Mushrooms)

This was okay, but I have to admit, there are much better beef curries in the book. Achar gosht, vindaloo, and Goan gosht curry probably top my list. But, if you're in the mood for something different, this bell pepper and mushroom dish can be a nice way to mix things up.

Dhingri Gosht

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 1/4 c. coconut milk
• 1/4 tsp. turmeric
• 227g stewing beef
• 2 Tbsp. coconut oil
• 1 tsp. mustard seeds
• 120g cremini mushrooms, quartered
• 1 red bell pepper, cut into 1" (2.5cm) pieces
• 1 onion, cut into 1" (2.5cm) cubes
• 12-15 fresh (or frozen) curry leaves
• 1 c. water
• 3/4 tsp. coarse sea salt
• 1/2 tsp. cayenne

Directions

1. Combine coconut milk and turmeric and mix well.
2. Add beef and toss to coat.
3. Cover and chill for up to 24 hours.
4. Heat oil over medium-high heat.
5. Add mustard seeds, cover, and cook until they stop popping (~30 seconds).
6. Add the mushrooms, bell pepper, onion, curry leaves, and beef mixture.
7. Cook, uncovered, stirring occasionally, until meat releases its liquid and meat and vegetables brown (~10-15 minutes).
8. Add water and deglaze pan.
9. Stir in salt and bring to a boil.
10. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until meat is tender (~20 minutes).
11. Stir in cayenne and serve over rice.