Fall-Apart Beef Cubes with Spinach and Coconut

Nariyal Palak Gosht

Preparation info

  • Serves


    • Difficulty


Appears in

660 Curries

By Raghavan Iyer

Published 2008

  • About

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. The spinach greens and the shower of coconut add freshness, and the last-minute jolt of tamarind balances it all out with its tart flavor. Serve it with steamed rice noodles (Idiappam) or with griddle-cooked roti for a winning combination.<