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I think I have enough number of times proved my love for the land of Kerala in my posts. I have more than 30 recipes only from Kerala and I keep exploring more. The love for the cuisine started way back in childhood when we lived in Mumbai and had a lot of neighbours from Kerala. Back then selling Beef (cow meat) in Mumbai or Bombay back then was not illegal. And we have had Kerala Beef Dry Roast a number of times from them. I even remember having a beef pickle at a friends place and don’t seem to get a hang of the recipe yet. I wish I can replicate that flavor that I have etched in my memory.

Kerala Beef Roast

Kerala Beef Roast

Kerala is a land of multiple religions and it is situated in the South of India. It is a coastal region owing to which Banana, coconut, fish form majority of the meals just like from my home region (Bengal). Kerala is also known as God’s own Country because of the lush green lands and water lagoons and unparalled beauty everywhere. Okay let’s get back to the Kerala Beef Dry Roast recipe here shall we.

Kerala Beef Dry Roast is often enjoyed with some appam (rice dosa), rice or porotta (lacy flat bread made with plain flour and butter). I happen to have only rice and thanks to my induction cook top in the kitchen, making appam is a distant reality. Thus settled for neer dosa (lacy, bubbly rice pancakes). Just plain steamed rice or even matta rice (red rice) are great options to go great with it.

Kerala Beef Roast

Kerala Beef Roast

Here’s the recipe for this dish, remember anything cooked slowly and with love with taste great and that’s the biggest learning you would have while making this dish. Don’t try to hurry it at all.

Print Recipe
Beef Dry Roast Yum
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 2 hours
Servings
people
Ingredients
Instructions
  1. Cut beef shoulder into cube shaped pieces.
  2. If you have an instant pot or pressure cooker, it will be quick to cook the beef but I had none in my kitchen and thus cooked in the classic way in a deep pan. In a deep pan/sauce pan add oil and once warm enough add the mustard seeds. Once they start spluttering, add curry leaves, sliced shallots, green chilies, and a little salt. Saute until the onions turn translucent.
  3. Add ginger garlic paste, saute for a minute until the raw aroma disappears. Now add the spices - turmeric powder, chilli powder, black pepper and coriander powder. They should be adding on a low to medium flame so that the spices don't burn in the pan.
  4. Stir everything and now add the grated coconut. In my case I used frozen ones thus I had kept them out of the fridge for a while to let them defrost. Then add it to the pan and give it a good stir. Add 1/2 a cup of water and mix well. Add a lid to the pan and cook it on medium flame till the meat is tender enough.
  5. Give it an ocassional stirring to ensure that the spices don't stick to the bottom of the pan. If the gravy dries out, add another half a cup of water and mix well. Keep cooking it till the meat tenderizes. This should take around 1 hour or more (if using a regular pan to cook).
  6. Check the seasoning and now add the garam masala. Give everything a good mix. Serve it hot with rice, malabar parotta, appam or lacy rice dosas.
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