Kerala Style Stew - cooking recipe

Ingredients

3 tablespoons vegetable oil, divided
1 1/2 lbs lamb or 1 1/2 lbs beef chuck, cut into 1 inch pieces
kosher salt, to taste
2 teaspoons fresh coarse ground black pepper
5 garlic cloves, chopped
3 serrano chilies, seeded chopped
1 piece ginger, peeled thinly sliced (1x1 inch)
1 teaspoon ground turmeric
3 cups low sodium chicken broth
1/2 lb baby carrots, scrubbed peeled halved lengthwise
1/2 lb baby red potatoes, halved (quartered if large)
1/4 lb frozen pearl onions, halved thawed
2 cups unsweetened coconut milk
fresh cilantro, rough chopped (garnish)

Preparation

Heat 1 1/2 tablespoons oil in a large heavy pot over medium-high heat. Season meat with salt and pepper. Working in 2 batches and adding remaining 1 1/2 tablespoons oil between batches, add meat and sear, turning occasionally, until browned on all sides, about 5 minutes. Transfer meat to a plate.
Stir in garlic, chiles, and ginger and cook, stirring often, until fragrant, about 2 minutes. Add 1 teaspoons pepper and turmeric; cook, stirring constantly, until fragrant, about 1 minute. Add broth and reserved meat; bring to a boil, scraping up any browned bits from the bottom of pot. Reduce heat to medium-low, cover pot, and simmer, stirring occasionally, until beef is tender, about 45 minutes.
Add carrots, potatoes, and onions. Cover and simmer, stirring occasionally, until vegetables are tender, 15-20 minutes. Stir in coconut milk.
Divide among bowls. Garnish with cilantro.