Kerala Beef Roast
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 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.
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.
Kerala Beef Roast
- 3 tbsp coconut oil
- ½ tsp black mustard seed
- 16 curry leaves
- 15 small shallots in fine rings
- 2 green rawit peppers halved lengthwise
- 1 tsp salt
- 1 tbsp ginger-garlic paste
- ½ tsp turmeric powder
- 1 tbsp chili powder
- 2 tsp ground black pepper
- 1 tbsp coriander powder
- 500 g beef cut into 4 x 4 cm cubes
- 75 g freshly grated coconut frozen, thawed
- 1½ tsp garam masala
- Heat 2 tablespoons coconut oil in a heavy-bottomed pan over medium heat and sauté the mustard seeds. After a minute, add the curry leaves, shallots, rawit peppers and salt and fry the shallots, stirring, for 5 minutes until translucent. Add the ginger-garlic paste and the ground spices and fry for a further 3 minutes.
- Add the beef and fry it until brown on all sides, stirring, for 5 minutes.
- Add 500 milliliters of water and bring to the boil. Lower the heat (use a simmering plate if necessary) and cook the meat, with the lid on the pan and stirring occasionally, for 1 hour until done.
- Heat 1 tablespoon of coconut oil in a frying pan over medium heat and roast the coconut, stirring, for 10 minutes until golden brown. Stir the roasted coconut into the curry 15 minutes before the end of the cooking time.
- If the curry is too watery, remove the meat from the pan with a slotted spoon and set aside. Increase the heat and cook the curry until most of the moisture has evaporated. Then put the meat back in the pan and heat through for a few minutes over medium heat.
- Stir in the garam masala and serve.