Beef Roast is the most favourite food among the Keralites. Though I havent had beef since my childhood for almost 25 years, as I was in Mumbai and Beef wasn’t available at our place. I started consuming beef after coming to New Zealand. I learned different recipes, tried a lot myself, experimented and here I am with a super delicious beef recipe which is a hit in my family.
This recipe goes well with kerala parotta, rice, neichoru( ghee rice), kappa( cassava).
#onmypicture above is Beef Dry Roast with malabar ghee rice.
Lets checkout the recipe below 👇
Preparation time: 30 mins
Cooking time: 45 mins
- Beef: 1/2 kg (medium gravy strips/ small cubed)
- Turmeric powder: 1/2 tsp
- Kashmiri chilli powder: 1 n 1/2 tbsp
- Coriander powder: 2 tbsp
- Garam masala powder: 2 tbsp
- Fennel seed powder: 2 tsp
- Black pepper: 2 tbsp crushed
- Onion: 1 finely sliced
- Ginger: 1 tbsp crushed
- Garlic: 1 tbsp crushed
- Curry leaves: few sprigs
- Salt: for taste
- Coconut slices: 1/4 cup
- Coconut oil: 3tbsp +1 tbsp
- Marinate beef pieces with turmeric powder, kashmiri chilli powder,coriander powder , garam masala powder ,1tbsp coconut oil and salt. Keep aside for 30 mins.
- Pressure cook the beef with 1/2 cup hot water for 1 or 2 whistles( depends on the quality and cut of the beef). Meat should be tender but not overcooked.
- Heat a skillet( earthenware/ manchatti preferable). Add 2 tbsp coconut oil. Add ginger, garlic and toss for few seconds.
- Add the cooked beef. Cook on high flame, sauteeing in between.
- Once the gravy starts to dry up, add fennel seed powder and mix well.
- Turn the flame to medium and cook for another 5 mins. Add the sliced onions and half of crushed pepper and toss. Again add the remaining half crushed pepper and continue sauteeing.
- Meanwhile, in a separate pan, drizzle some oil add pinch of turmeric powder and the coconut slices. Toss for few minutes till the color changes and add this to the beef along with lots of curry leaves and mix.
- Add a tbsp of coconut oil and saute on high dlame fr 2 mins. Turn off the flame and cover and keep for sometime before serving.
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