Sreejith's Southern Indian Beef with Lemon Grass Infusion

500 Grams of Beef (Sreejith recommends Rump Steak

1 Red Onion (sliced and diced)

1 Chilli, green or red

6 Cloves of Garlic (minced)

1 inch of Ginger (minced)

1 tablespoon brown sugar (any sugar will do but brown is preferred)

Curry Leaves (1 spring, will be like 10-15 leaves)

Lemon Grass - Half Stalk (minced, Half a stalk is about 10 cm and take off the woody outer layer)

Turmeric - 1 tsp

Chilli powder - 2 tsp (don't be a wuss, it's not that spicy)

Curry Powder (get the mild kind if you can't deal with spicy heat) - 2 tsp

Coconut Oil (2 tablespoons, 4 tablespoons if you want more "sauce")

Salt & Pepper to taste

Coriander leaves (optional for garnish)


Cut beef into small bite-size pieces, then throw in the lemongrass, mix it with salt & pepper, let it sit for 15-30 mins.

Heat oil in a wok or frying pan (you want a medium high heat, test out one leaf, if it burns up too quickly then you'll know to turn down the heat), throw in the curry leaves first, warning it will pop and sizzle, calm'll get through it.

Toss in the red onion, let it cook for about two mins, sprinkle all of the sugar on top of the onions and let it caramelise for about 7-8 mins, the onions will shrink down in size and look brown n crispy (even a little bit burnt but don't worry, that means it's good).

Toss in the turmeric, the chilli powder and the curry powder, let it fry for about 30 seconds to draw the aroma out.

Throw in the garlic and ginger at this stage, cook for about a minute until the raw aroa goes away.

Toss in the beef and make sure it's coated in all the spices and cook for about 10-15 mins, checking regularly.

Turn off the heat, sprinkle coriander leaves on top and serve with rice, or couscous. It pairs well with plain rice mixed with wild rice, you can find this at the supermarket and it's super healthy.

Leave a comment

Please note, comments must be approved before they are published