Name: Layered Beef and Root Vegetables in a Spicy Coconut Curry
Ingredients: 12 dried curry leaves; 2 whole cloves; 1 tablespoon peeled, grated fresh ginger; 2 teaspoons ground cardamom; 1 teaspoon ground cinnamon; 1 teaspoon freshly ground black pepper, plus additional 1/2 teaspoon crushed red pepper flakes; 2 pounds beef top butt or top sirloin, cut into 1/4-inch-thick slices; 1/2 cup plain whole-milk yogurt; 2 teaspoons coarse sea salt or kosher salt, plus additional; 1/4 cup vegetable oil, plus additional if necessary; 2 cups peeled, halved, and thinly sliced onions; 2 garlic cloves, peeled and chopped; 2 tablespoons white wine vinegar; 2 cups carrot juice; 1/2 pound turnips, peeled and sliced into 1/8-inch-thick rounds; 1/2 pound celery root, peeled and sliced into 1/8-inch-thick rounds; 1 pound Yukon Gold or Idaho potatoes, peeled and sliced into 1/8-inch-thick rounds; 2 cups unsweetened coconut milk; Fresh cilantro leaves, for garnish; Grated fresh or desiccated coconut, for garnish

Photo by Thomas Schauer

This dish, featuring many Indian flavors, is a little unusual. Instead of calling for lamb as the base, I use beef, which is not so common in Indian cuisine. But I find it goes very well with the cardamom, cinnamon, and curry leaves that make up the aromatics in the pot. It's a fragrant dish, not spicy-hot, but very flavorful. Since you can make it in advance, it's perfect for when you are having a lot of friends coming over and you want to be able to spend time with them. Like many of the recipes in this book, it will braise while you socialize.

Recipe notes

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