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

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