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1
Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
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2
Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
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3
Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
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4
Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
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5
Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
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6
Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.
