- (2) Red Onions, chopped
- (2 tablespoons) Coconut Oil
- (1 teaspoon) Black Mustard Seeds
- (1 teaspoon) Salt
- (1) Beef Chuck Roast
- (25) Fresh curry leaves
- (2 tablespoons) Lemon juice
- (2 tablespoons) Garlic, minced or grated
- (1 1/2 inches) Ginger, minced or grated
- (1) Serrano pepper, minced
- (1 tablespoon) Meat masala
- (2 teaspoons) Chili powder
- (1 teaspoon) Turmeric
- (1/2 teaspoon) Black peppercorns, freshly ground
- (1/4 cup) Coconut slices
For the Roast beef:
1- In a crockpot, add the red onions, coconut oil, mustard seeds and salt. Cook on high for 1 hour while you prepare the rest of your ingredients.
2- Add the remaining ingredients except for the coconut slices. Cook on high for at least 3 hours. Or until the meat shreds easily.
3- Shred the meat and add the coconut slices. Cook on high for 1 hour, then serve.
Best served with rice or naan.
All of the ingredients can be added to the crock pot at the same time, however, staggering the steps (like above) allows the flavors to develop better.
*If you are unable to make the meat masala, garam masala will work as a great substitute
For the meat masala:
4 tablespoons of green cardamom pods
2 tablespoons whole cloves
3 sticks or pieces of cinnamon or cassia
1/2 cup fennel seeds
1 tablespoon black peppercorns
1 nutmeg, roughly chopped
Heat a skillet over low heat and dry roast all of the spices for 5-10 minutes or until fragrant. Be sure to stir constantly to toast all sides.
Let the spices cool down and then grind them using a spice grinder.
This spice mix can be stored in an air-tight jar for 6-8 months.