Beef Fry

Ingredients (16)

• beef0.5 kg
• onion1
• small onion0.5
• chili powder0.5 tbsp
• coriander powder1 tbsp
• turmeric powder0.5 tsp
• ginger & garlic0.5
• vinegar2 tsp
• aniseeds/fennel0.5
• cinnamon1
• cloves4.5
• star anis2
• garam masala0.5
• bite size coconut pieces0.25
• coconut oil
• curry leaves

Method

1. 1

   Powder aniseed, cinnamon, cloves and star anis and keep aside. Combine the powdered spices, ginger garlic, small onion, bite size coconut pieces,chilli, coriander and turmeric powder, vinegar, salt, curry leaves & beef. Make sure that beef is marinated well with the spices. Pressure cook the marinated beef till it is done. I usually dont add water while cooking, but if you want you can add 2-3 tbsp of water. If there is any water left, after pressure cooking, cook till the water is dried.

2. 2

   Heat oil in a pan and saute the onions, till it becomes golden brown. Add the cooked beef & curry leaves. If you want you can sprinkle garam masala at this stage. Mix well. Stir over a low flame, till it is roasted well.Serve with rice and kachimoru or chapathi, puttu, appam etc;

3. 3

   For homemade garam masala,

4. 4

   Green cardamom - 1 pod

5. 5

   Star anise - a small piece

6. 6

   Cinnamon - ½" piece

7. 7

   For beef ularthiyathu,

8. 8

   Turmeric powder - ¼ tsp

9. 9

   Green chilies - 2, chopped

10. 10

    Curry leaves - 2 sprigs, divided

11. 11

    Cumin seeds - ½ tsp

12. 12

    Mustard seeds - a pinch

13. 13

    Red onions - 2, thinly sliced

14. 14

    Homemade garam masala: Take all spices in a small skillet and roast them on low heat till lightly aromatic. Do not use high heat or it will burn. Cool and grind slightly coarsely in a spice grinder or mortar-pestle.

15. 15

    Par-cook the beef: Mix together beef with turmeric, chili, coriander and salt. Add roughly ¼ cup of sliced red onions, chopped green chilies, a few curry leaves and ¼ cup of water. Mix everything well and pressure cook the beef for 3-4 whistles until tender. (Usually you don't need to add a lot of water because the meat will let out enough water while cooking.)

16. 16

    Beef ularthiyathu: While beef is cooking, heat the coconut oil in a large, thick-bottomed pan. Add the cumin and mustard seeds and let them crackle.

17. 17

    Add the rest of the curry leaves, coconut slivers and onions. Saute till onions are golden.

18. 18

    Then add the ginger-garlic paste and saute till the raw smell goes away.

19. 19

    Add the cooked beef along with the cooking liquid to the pan. Cook on medium-high heat till all the liquid reduces, stirring often so as not to let the meat stick to the bottom of the pan.

20. 20

    When almost all the gravy has reduced, stir in the homemade garam masala and vinegar. Check seasoning, then lower the flame and pan-roast the beef for 15 minutes or until the beef is fairly dry, dark and tender. Feel free to drizzle some more oil if needed.

21. 21

    Scrape up all the browned bits of gravy from the bottom and sides of the pan and mix in with the meat. Keep beef ularthiyathu covered until serving time.

22. 22

    Serve hot along with plain rice, parathas, appam, idiyappam, etc.

23. 23

    A note about the coconut slivers (thenga kothu): Use a sharp paring knife to cut out thin slivers of fresh coconut flesh. Nowadays, you also get dehydrated coconut pieces in any ethnic grocery store which works quite well. If you do not get either of these, here's a neat trick that is almost as good as the original recipe - roast some frozen shredded coconut until golden-brown and mix in with the beef ularthiyathu when it is almost done.