Nadan Beef Curry Kerala Style
Slow cooked Nadan Beef Curry Kerala Style – chunks of tender beef in a spicy, aromatic Kerala sauce.Bursting with authentic Kerala flavours of curry leaves, black pepper, fennel seeds and tamarind.
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Servings: 6
Calories: 440kcal
Equipment
- Enamelled cast iron casserole or Dutch Oven or 4 to 6 person slow cooker
Ingredients
- 2 tbs coconut oil
- 1 tsp black mustard seeds
- 1 tsp fennel seeds
- 10 curry leaves
- 2 red onions - sliced
- 1 tsp salt
- 2 green chillies - chopped
- 4 garlic cloves - crushed
- 3 tsp freshly grated ginger
- 1 tsp turmeric
- 1 tsp freshly ground black pepper
- 2 tsp Kashmiri chilli powder
- 2 tsp ground coriander
- 1 tsp garam masala
- 1 tbs tamarind paste
- 1 kg chuck steak or stewing beef cut into large chunks
- 1 400g tin of chopped tomatoes or 3 large ripe tomatoes chopped
- 250 ml water or if using the slow cooker method 125 ml
Instructions
Stove Top or Oven Method
- Preheat oven to 160°C / 140°C fan / 325 °F / Gas Mark 3.
- With your pan over a medium heat, add the coconut oil. When it’s nice and hot, add the mustard seeds, fennel seeds and curry leaves.
- As the mustard seeds start to pop, add the diced onion and salt. Cook until the onion has softened - about 5 to 10 minutes.
- Add the green chilli, garlic, ginger, the ground spices and tamarind. Cook through for a couple of minutes.
- Add the chuck steak pieces and coat with the spicy onion mixture. Cook for 5 minutes, stirring occasionally.
- Add the tomatoes and 250 ml water and stir.
- Simmer on low a heat on the stove top or cook in the oven for 3 to 3 ½ hours until your beef is nice and tender.
- Remove the lid for the last 20 minutes of cooking to reduce the curry sauce if required.
Slow Cooker Method
- Grease the inside of your slow cooker with cooking spray.
- Follow instructions for stove top method from 2 to 5
- Transfer to the slow cooker.
- Add tomatoes and 125 ml water and stir.
- Cook on low setting for 8 hours or on high setting for 4 hours. If you want a thicker consistency of curry, cook on high for 30 minutes with the lid off at the end of cooking.
Notes
- Cooking time is for stovetop or oven, slow cooker times are 4 hours on high or 8 hours on low.
- For US cup measures, use the toggle at the top of the ingredients list.
- Serve with basmati rice and naan bread or roti.
- To store: Cool the Kerala Style Beef completely and then portion into airtight food safe containers. It can be kept for up to 3 days in the fridge or 3 months in the freezer.
- To Reheat: Defrost overnight in the fridge. Reheat in a pan on the stovetop over a medium to low heat for about 10 minutes. Check the beef is piping hot all the way through before serving.
- Nutrition information is approximate and meant as a guideline only.
Calories: 440kcal | Carbohydrates: 9g | Protein: 33g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 113mg | Sodium: 555mg | Potassium: 699mg | Fiber: 2g | Sugar: 3g | Vitamin A: 421IU | Vitamin C: 39mg | Calcium: 58mg | Iron: 4mg