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Kerala Beef Roast

or traditionally known as Beef ularthiyathu
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Cook Time 2 hours
Course Main Course
Cuisine Indian
Servings 4 people

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

Using a pressure cooker can fasten the process by 50% of the time.