Ingredients
3bay leaves
1cinnamon stick(1-inch) piece
5cardamom pods
4wholecloves
2tspfennel seeds
10wholeblack peppercorns
2lbsbeef tenderloincubed
3cupschopped oniondivided
5green chile peppershalved lengthwise
1½piecefresh ginger rootgrated
6clovesgarlicminced
½tspground turmeric
1tspsalt
½cupcoconut oil
¼tspwhole mustard seeds
4curry leavesfresh
2 ½tsplemon juice
1tspground black pepper
Preparation
To make the masala powder, grind the bay leaves, cinnamon, cardamom, cloves, fennel seeds, and peppercorns in a spice grinder until the mixture is a fine powder.
Place the beef cubes, masala powder, 2 cups chopped onion, green chiles, grated fresh ginger, garlic, and turmeric in a large, heavy pot.
Add water to cover and bring to a boil. Reduce heat and simmer for 30 minutes until beef is cooked through. Add salt.
Stir and continue to simmer for about 10 minutes or until the mixture is almost dry, but do not allow it to burn. Set aside.
Heat oil in a large skillet over medium-high heat. Add mustard seeds and cook until they begin to pop.
Immediately add the remaining 1 cup of chopped onion and stir over medium heat until onions soften and begin to brown for about 10 to 12 minutes.
Add curry leaves and cook until brown, about 3 minutes.
Stir in the beef mixture, black pepper, and lemon juice. Cook until nicely browned and heated through, about 8 minutes.
