Keto Masu Ko Tarkari (Meat Curry) with Coconut Rice

Instructions

1. 1Place a large, heavy-bottomed pot over medium heat (162.8°C / 163°C). Add the 2 tablespoons of coconut oil. Once the oil is shimmering, add the 1 medium onion, chopped, and sauté until it is golden brown, about 5-7 minutes.
2. 2Add the 2 tablespoons of ginger-garlic paste to the pot and cook, stirring constantly, until fragrant, about 1 minute.
3. 3Stir in the 1 large tomato, chopped, 1 teaspoon of turmeric powder, 1 teaspoon of cumin powder, 1 teaspoon of coriander powder, and 1/4 teaspoon of red chili powder. Cook, stirring occasionally, until the tomatoes have softened, about 3-5 minutes.
4. 4Add the about 680 g of beef, cubed, to the pot. Cook, stirring, until all sides of the beef are browned, about 5-8 minutes.
5. 5Pour in the 1 can of full-fat coconut milk. Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot and let it simmer until the beef is tender, about 30-40 minutes. Stir occasionally to prevent sticking.
6. 6Once the beef is tender, stir in the 1/2 teaspoon of garam masala and 1 teaspoon of salt. Taste and add more salt if needed.
7. 7While the curry simmers, prepare the coconut cauliflower rice: Steam the 4 cups of cauliflower rice until tender, about 5-7 minutes. Stir in 1 tablespoon of the full-fat coconut milk until combined.
8. 8Serve the Keto Masu Ko Tarkari hot alongside the prepared coconut cauliflower rice.

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