Kerala Beef Ularthiyathu (Kerala Beef Fry)

Ingredients (23)

• cumin seeds1 tsp
• fennel seeds1 tsp
• green cardamom1
• cloves2
• star anise1
• cinnamon stick1.5
• black peppercorns1 tbsp
• boneless beef450 g
• turmeric powder0.25 tsp
• red chilli powder2 tsp
• coriander powder1 tsp
• salt1 tsp
• green chillies2
• curry leaves2 sprig
• red onion2
• ginger garlic paste1 tbsp
• coconut slivers2 tbsp
• coconut oil3 tbsp
• cumin seeds0.5 tsp
• mustard seeds0.25 tsp
• homemade garam masala2 tsp
• white vinegar1 tsp
• water60 ml

Method

1. 1

   Heat a small dry frying pan over low heat.

2. 2

   Add the cumin, fennel, cardamom, cloves, star anise, cinnamon and black peppercorns.

3. 3

   Dry roast for 2–3 minutes, stirring continuously until fragrant.

4. 4

   Allow the spices to cool completely.

5. 5

   Grind to a slightly coarse powder and set aside.

6. 6

   In a bowl combine:

7. 7

   Beef

8. 8

   Turmeric powder

9. 9

   Chilli powder

10. 10

    Coriander powder

11. 11

    Salt

12. 12

    About ¼ of the sliced onions

13. 13

    Green chillies

14. 14

    A few curry leaves

15. 15

    Water

16. 16

    Mix well.

17. 17

    Transfer to a pressure cooker.

18. 18

    Cook for 4 whistles over medium heat.

19. 19

    Allow the pressure to release naturally.

20. 20

    Reserve all the cooking liquid.

21. 21

    Heat the coconut oil in a heavy-bottomed kadai.

22. 22

    Add the mustard seeds.

23. 23

    Once they splutter, add the cumin seeds.

24. 24

    Add the remaining curry leaves.

25. 25

    Add the coconut slivers.

26. 26

    Fry until they begin to turn light golden.

27. 27

    Add the remaining sliced onions.

28. 28

    Sauté until deep golden brown.

29. 29

    Add the ginger garlic paste.

30. 30

    Cook until the raw smell disappears.

31. 31

    Add the cooked beef together with all its cooking liquid.

32. 32

    Cook over medium-high heat, stirring occasionally.

33. 33

    Continue cooking until almost all the moisture has evaporated.

34. 34

    Add the homemade garam masala.

35. 35

    Stir in the vinegar.

36. 36

    Reduce the heat to low.

37. 37

    Roast the beef for 15–20 minutes, stirring frequently.

38. 38

    Continue until:

39. 39

    the beef becomes dark brown,

40. 40

    the onions caramelise,

41. 41

    the spices coat every piece,

42. 42

    and the meat is almost dry.

43. 43

    If the pan becomes dry before the beef is well roasted, drizzle in 1 tablespoon coconut oil.

44. 44

    Scrape the caramelised bits from the sides and bottom of the pan back into the beef for maximum flavour.