Coconut Beef Stew

• 1 pound cubed boneless beef stew meat
• 1 tablespoon grapeseed oil
• 10 curry leaves
• 1 jalapeno, seeded & minced
• 1 cup diced shallots
• 1 teaspoon turmeric
• 1 teaspoon sea salt
• 2 teaspoons ground coriander
• 1 teaspoon ground cumin
• 1/2 teaspoon ground cinnamon
• 1 cup coconut milk
• 2 tablespoons tamarind pulp, dissolved in 1/4 cup hot water
• 3 cups good quality beef stock

1. In a deep, heavy saucepan or Dutch oven, heat the oil over high heat. Add curry leaves, jalapeno, shallots and turmeric and sautee for a few minutes. Add the beef, salt and spices, and stir to coat beef well. When meat is browned on all sides, stir in coconut milk, reduce heat to medium and cook for about 10 minutes.
2. While beef is cooking, pour hot water over tamarind pulp, breaking it up with a spoon. Let it dissolve for a few minutes then push through a strainer, discarding pulp and combining liquid with stock. Add this to beef mixture and bring to a boil. Lower heat and simmer gently until meat is tender, about an hour. Taste for seasoning and serve with rice or mashed potatoes.

boneless beef stew meat, grapeseed oil, curry, shallots, turmeric, salt, ground coriander, ground cumin, ground cinnamon, coconut milk, tamarind pulp, beef stock

Taken from food52.com/recipes/3034-coconut-beef-stew (may not work)