Layered Beef and Root Vegetables in a Spicy Coconut Curry

Ingredients for Layered Beef and Root Vegetables in a Spicy Coconut Curry

• 12 dried curry leaves

• 2 whole cloves

• 1 tablespoon peeled, grated fresh ginger

• 2 teaspoons ground cardamom

• 1 teaspoon ground cinnamon

• 1 teaspoon freshly ground black pepper, plus additional 1/2 teaspoons crushed red pepper flakes

• 900g beef top butt or top sirloin, cut into 1/4-inch-thick slices

• 120ml plain whole-milk yoghurt

• 2 teaspoons coarse sea salt or kosher salt, plus additional

• 60ml vegetable oil, plus additional if necessary

• 325g peeled, halved, and thinly sliced onions

• 2 garlic cloves, peeled and chopped

• 2 tablespoons white wine vinegar

• 475ml carrot juice

• 230g turnips, peeled and sliced into 1/8-inch-thick rounds

• 230g celery root, peeled and sliced into 1/8-inch-thick rounds

• 450g Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch-thick rounds

• 2 cups unsweetened coconut milk

• Fresh coriander leaves, for garnish

• Grated fresh or desiccated coconut, for garnish

1. The day before you want to serve this dish, use a mortar and pestle, spice grinder, or blender to grind the curry leaves and cloves. Transfer to a small bowl and mix in the ginger, cardamom, cinnamon, black pepper, and red pepper flakes.

2. Place the beef in a nonreactive bowl, such as Pyrex. Combine 3 tablespoons of the spice mix with the yoghurt and salt. Toss the yoghurt mixture with the beef. Cover the bowl tightly with plastic wrap and marinate in the refrigerator overnight. Refrigerate the remaining spice mix.

3. In a large nonstick skillet over high heat, warm 45ml of the vegetable oil. Remove the beef from the marinade and scrape off any marinade that clings to the meat (reserve the marinade). Sear the beef in batches, about 45 seconds on each side, adding additional oil if necessary. Transfer the beef to a bowl and set aside.

4. Reduce the heat to medium and heat the remaining 1 tablespoon vegetable oil. Add the onions and cook until translucent, about 5 minutes. Add the garlic and the remaining spice mix, and toss well. Pour in the vinegar, raise the heat to medium-high, and boil until the vinegar has mostly evaporated, about 2 minutes. Add the carrot juice, bring to a boil, and season to taste with salt and pepper.

5. Centre a rack in the oven and preheat the oven to 149°C.

6. Arrange half of the beef on the bottom of a medium cast-iron pot or Dutch oven, then add a layer of turnips, a layer of celery root, and a layer of potatoes, seasoning each vegetable layer with salt and pepper. Repeat the layering once more, finishing with a layer of potatoes on top. Pour the carrot juice mixture and the coconut milk into the pot and cover with a piece of oiled parchment paper and the pot lid. Bring to a simmer.

7. Transfer the pot to the oven to braise for 2 hours. Uncover and braise until the meat is moist and stewlike, about 1 hour more. Sprinkle with coriander leaves and grated coconut and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.