1-2 tablespoons Coconut Oil
1 teaspoon Black Mustard Seeds
1 large red onion, finely chopped
1 serrano pepper, minced (I used a small one to make a mild curry. Add more if you like it spicy)
2 sprigs Curry Leaves
1 tablespoon garlic, minced (~4 garlic cloves)
1-inch piece ginger, minced
2 teaspoon homemade meat masala
1 teaspoon Coriander Powder
½ teaspoon Turmeric Powder
¼ teaspoon Kashmiri Chili Powder
½ teaspoon Fine Sea Salt
1 pound grassfed ground beef
3 medium carrots, chopped
1 potato, chopped (optional)
1 can Coconut Milk, canned and full fat (add more coconut milk or water if you like a thinner curry)
salt and pepper to taste

1 -2 tablespoons Coconut Oil 1 teaspoon Black Mustard Seeds 1 large red onion, finely chopped 1 serrano pepper, minced (I used a small one to make a mild curry. Add more if you like it spicy) 2 sprigs Curry Leaves 1 tablespoon garlic, minced (~4 garlic cloves) 1 -inch piece ginger, minced 2 teaspoon homemade meat masala 1 teaspoon Coriander Powder 1 pound grassfed ground beef 3 medium carrots, chopped 1 potato, chopped (optional) 1 can Coconut Milk, canned and full fat (add more coconut milk or water if you like a thinner curry)

1. Heat oil in a pan on medium heat and add mustard seeds. Once seeds start to pop, add onions, serrano pepper and curry leaves.
2. Once onions begin to brown, add garlic and ginger
3. Add the rest of spices and let them bloom - then add ground beef.
4. Stir-fry the beef with the masala mixture in the pan until the beef is mostly browned then add the vegetables and ¼ c water. Cover the pan and cook for 5 minutes.
5. Add coconut milk and continue to simmer until the vegetables are tender (15 minutes).
6. Adjust salt and pepper and add water if you want a thinner curry.