A favourite dish from Kerala which I found in ” Indian Kitchen” by Maunika Gowardhan.
Place the chilli powder, garlic and ginger pastes, curry leaves, vinegar and salt in a large bowl and add the beef. Grind all the spice powder ingredients to a fine powder in a spice grinder and add to the beef.
Mix well and leave to marinate for 2-3 hours or preferably overnight.
When ready to cook place a heavy based saucepan over a medium heat. Add the beef and let it cook without any oil for 30-35 minutes. The beef will release all its moisture and dry out slightly. Remove from the heat and cover.
Now place a wok or a saucepan over a medium heat and add the oil. When hot add the chillies then, as they start to splutter add most of the curry leaves quickly followed by the sliced onion. Stir well then fry for 7-8 minutes until the onion starts to soften and colour.
Add the beef and fry for 2 minutes, stirring well. Add the desiccated coconut and tamarind paste and mix well, frying for another minute. Garnish with the coriander and the reserved curry leaves and serve with parathas or chappatis.