A bowl of this feels like a warm hug on a snowy winter day. It has all the good spices you need to stay warm, like cinnamon and cardamom and cloves! The coconut milk in it is rich, and so flavorful when mixed with that delicious beef broth, it could go solo on a dinner table with just some toasted bread for company. This dish is not a slow stew, but a really quick one with frozen veggies that are pre cooked cutting your time in half. It’s kind of a lazy persons hack to a really good pot of stew.

Ingredients:
1 pound stewing beef
1 can coconut milk
1 cup frozen veggies (I’ve use broccoli, carrots, cauliflower, green peas)
1 potato cubed
8-10 curry leaves
1-2 green cardamom
1″ cinnamon
2-3 cloves
1/2 cup sliced onions
1 tsp ginger chopped
4-5 green chillies split
1 cup beef stock
1/2 tsp turmeric
1 tbsp black pepper powder
1/2 tbsp garam masala powder (Optional)
Salt
Oil

Method:

• Pressure cook beef with a little salt, half of the black pepper and turmeric for 10 minutes.
• Meanwhile take a pot a heat some oil on medium flame. Sauté green chilies, onions, curry leaves, cinnamon, ginger, cloves and green cardamoms for 3-4 minutes.
• Once the onions turn pink, add the vegetables and beef cubes. Fry this for 2-3 minutes and mix well.
• Add the coconut milk and bring to a rolling boil.
• Now add the remaining black pepper powder and garam masala. Season with salt and turn heat down.
• Garnish with curry leaves and serve hot.