Beef is something that is loved by all in Kerala, be it a curry, dry-fry, roast etc…. This is my Dad’s recipe (with some minor tweaks based on what I had at hand) and it’s super delicious and simple. I like to buy beef with bone as it always tastes better and the bone/fat adds a lot to the taste of the dish. The consistency of the gravy is something I adjust using the amount of broth I add at the end, and you can do the same. Some times, I also set aside some of the broth*, and I add it to the curry once it has cooled down since it tends to thicken after it sits for a bit.
Ingredients:
Beef – 2 lbs (chopped into small pieces)
Water – as needed
Turmeric – a pinch + 1 tsp
Salt – as needed
Coconut oil – 2-3 tbsp
Mustard seeds – 1 tsp
Onions – 1 to 2 (chopped)
Green chilli – 2 to 3 (chopped)
Curry leaves – a handful
Ginger-garlic paste – 1 tbsp
Tomato paste / tomato – 1 tbsp / 1 (optional)
Instant beef masala – 1 tbsp (I use Mutton Masala instead of beef masala at times, doesn’t matter)
Red Chilli powder – 2 tbsp
Coriander powder – 3 tbsp
Pepper powder – 2 tbsp
Beef broth: 1/2 cup + as needed
Garam masala – 1 tsp
Step 1: Pressure cook the beef with water just enough to cover the beef, a pinch of salt and turmeric for 20 mins.
Step 2: While the beef is cooking you can make the masala. In a pan, heat some oil and add mustard seeds. Let them splutter.
Step 3: Add in the onions & green chilli. Saute onions until translucent. Add salt for quicker browning.
Step 4: Add in a handful of curry leaves, some ginger-garlic paste & some tomato paste (optional), followed by the spices. Heat on low-flame for a few.
Step 5: Once the beef is done cooking, separate the beef and the broth. Add 1/2 a cup of the broth into the pan and let it simmer until the oil separates. At this point, add in the beef and remaining broth. Cook until done.
Step 6: Add 1 tsp garam masala at the end. Adjust salt as per taste. Garnish with curry leaves.
*(I kept about half a cup of the broth aside to add to the curry once it’s cooked as it tends to thicken after sitting for a bit.)
Serve hot with porotta or rice, moru and a vegetable dish. 🙂
sugarcoatedmasala 