Kerala Jewish Beef Stew with Plantains

1.In a large heavy-bottomed pot or Dutch oven, heat the coconut oil over medium heat until shimmering.

2.Add the chopped onion and sauté until golden brown, about 8-10 minutes. Stir in the minced garlic, grated ginger, and green chilies, cooking for another 2-3 minutes until fragrant.

3.Add the beef brisket cubes to the pot, browning them on all sides for about 5-7 minutes. This step adds depth of flavor to the stew.

4.Sprinkle in the ground coriander, cumin, turmeric, garam masala, black pepper, and salt. Stir well to coat the beef in the spices, cooking for an additional 2 minutes to toast the spices.

5.Pour in the coconut milk and beef broth, scraping up any browned bits from the bottom of the pot. Bring the mixture to a gentle simmer.

6.Cover the pot and reduce the heat to low, allowing the stew to cook for 1.5 to 2 hours, or until the beef is tender and easily shredded with a fork. Stir occasionally and check for seasoning, adjusting salt as needed.

7.After the beef has cooked, add the green plantain pieces and tamarind paste (if using) to the pot. Stir to combine and cover again, cooking for an additional 20-25 minutes until the plantains are tender but not mushy.

8.Once cooked, remove from heat and let the stew rest for a few minutes. Garnish with freshly chopped cilantro before serving.