Fall-Apart Beef Cubes with Spinach and Coconut from 660 Curries by Raghavan Iyer

Name: Fall-Apart Beef Cubes with Spinach and Coconut from 660 Curries by Raghavan Iyer
Ingredients: 1 teaspoon coarse kosher or sea salt; 1 pound boneless beef (chuck, or “stew meat”), cut into 1-inch cubes; 2 tablespoons canola oil; 1 pound fresh spinach leaves, well rinsed; ½ teaspoon ground turmeric; ½ teaspoon cayenne (ground red pepper); 1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note); 1 teaspoon tamarind paste or concentrate; 2 tablespoons plain yogurt; 1 tablespoon Ginger Paste; 1 tablespoon Garlic Paste

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The secret of this simple but succulent curry is in the simmering of a slightly tough cut of meat over a long period of time, which yields a fall-apart texture.

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Ingredients

1 teaspoon coarse kosher or sea salt
1 pound boneless beef (chuck, or “stew meat”), cut into 1-inch cubes
2 tablespoons canola oil
1 pound fresh spinach leaves, well rinsed
½ teaspoon ground turmeric
½ teaspoon cayenne (ground red pepper)
1 cup shredded fresh coconut; or ½ cup shredded dried unsweetened coconut, reconstituted (see Note)
1 teaspoon tamarind paste or concentrate
2 tablespoons plain yogurt
1 tablespoon Ginger Paste
1 tablespoon Garlic Paste