We love to serve this classic Kerala dish when family come to stay. And you too will love these vibrant spices combined with succulent beef. This dish can be prepared in many ways, but here’s how we do it!
500g diced beef
1⁄2 tsp turmeric powder 1 tsp
red chilli powder 2 tsp salt
2 tbsp vegetable oil
20 curry leaves
2 red onions, sliced
2 green chillies
1 inch ginger, minced
3 garlic cloves, minced
1 tbsp ground coriander seeds
1 tbsp fennel seeds, ground
1 tbsp freshly ground black pepper
Chopped coriander to garnish
In a heavy bottomed pan, add the beef, chilli and turmeric powder, along with 2 tsp salt and enough water to just cover the meat.
Bring to a boil and put a lid on. Simmer until the meat is tender (approximately 2 hours).
Once the beef is cooked, heat another pan with the oil.
Once hot, add the curry leaves and red onions, and sauté until the onions are caramelised.
Slice the green chilli lengthways and add to the pan, along with the ginger, garlic, and remaining spices.
Continue to fry for a further minute, then add the cooked beef – along with any juices – into the pan. Cook on medium heat until all the liquid has evaporated.
Turn the heat up to high, and fry the beef until dark and caramelised.
Remove from the heat and garnish with coriander leaves. Serve immediately with rice and raita.