Moppalah Gosht Kootan (Moppalah Beef Curry)

Full disclosure: I do not remember this curry at all. It's checked off in the book, so we apparently made it at some point, but I have no recollection of how it came out. Maybe we'll make it again one day. For now I'm going to write it down for the sake of feeling like I'm at least making a dent in the recipe backlog.

Moppalah Gosht Kootan

From 660 Curries by Raghavan Iyer

Ingredients

• 2 Tbsp. ginger paste
• 1 Tbsp. garlic paste
• 1/2 tsp. ground turmeric
• 450g stewing beef
• 2 Tbsp. coconut oil
• 1 tsp. mustard seeds
• 1 c. thinly sliced shallots
• 2-4 dried red Thai, cayenne, or arbol chilies, stems removed
• 2 Tbsp. coriander seeds, ground
• 1 tsp. coarse sea salt
• 1/2 c. coconut milk
• 1 tsp. tamarind concentrate
• 1 large unripe mango, peeled and cubed
• 15 fresh (or frozen) curry leaves
• 2 Tbsp. chopped fresh cilantro

Directions

1. Combine ginger paste, garlic paste, and turmeric and mix well.
2. Add beef and toss to coat.
3. Cover and chill for at least 30 minutes (up to 24 hours).
4. Melt oil over medium-high heat.
5. Add mustard seeds, cover, and cook until they've stopped popping (30-60 seconds).
6. Add shallots and chilies and stir-fry for 4-5 minutes.
7. Add the beef, coriander, and salt and cook, stirring occasionally, for 10-12 minutes.
8. Whisk tamarind concentrate into coconut milk.
9. Pour coconut milk mixture into pan and deglaze the pan.
10. Add mango and curry leaves.
11. Reduce heat to medium-low, cover, and cook, stirring occasionally, for 12-15 minutes.
12. Sprinkle with cilantro and serve.