Keralabeef Recipes

RENOOS

Steps:

• Cut the beef it into bite sized pieces and wash it well under running water. Pressure cook the pieces along with turmeric powder, red chilly powder, black pepper powder, coriander powder, garam masala, chopped ginger (1tbsp) and salt with 1 cup of water (6-8 whistles). Grind the dried red chillies into a fine powder in a mixer. In a pan, pour 2 tbsp coconut oil and add the ginger (remaining 1tbsp), garlic, green chilly, curry leaves, onion and saute till it turns light brown. Add the grinded red chillies to the pan and saute. Add the cooked beef to the pan and mix it well. If needed add some more coconut oil. Cover the lid and keep it in medium flame for 20 minutes. You can saute it in between. Serve with rice, appam, idiyappam or puttu.

KERALA BEEF FRY

Steps:

• Gather the ingredients.
• Heat a dry sauté pan over medium heat and once it's hot, reduce heat to low. Add the fennel, coriander seeds , cloves, peppercorns, cardamom seeds, and cinnamon to pan. Roast, stirring often, until spices begin to slightly darken and become aromatic. Turn off heat and allow to cool slightly.
• In a clean, dry coffee grinder , grind roasted spices into a coarse powder.
• Put ground spices, meat, sliced onions, green chilies, tomatoes, and ginger and garlic pastes into a large mixing bowl. Mix well until meat is evenly coated. Set aside in refrigerator to marinate for an hour.
• After an hour, put spiced beef mixture into a large deep pot over medium heat. Do not add any water, as meat will give off its own juices. Cook until meat is tender.
• In a separate small pan, heat cooking oil over medium heat until hot and add chopped onions. Fry until they are translucent.
• Add curry leaves and mustard seeds and cook until they stop spluttering. Add coconut slivers. Cook until they begin to turn a pale golden color.
• Add this mixture to the pot with meat and mix well. Cook, stirring often, until meat browns. The whole dish should turn to a deep, dark brown color. This dish traditionally has no gravy at all and is dry, so if water is present, make sure to cook it off. Serve hot with idlis, dosas, or appams.

KERALA BEEF

Steps:

• Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
• Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
• Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
• Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
• Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
• Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.

KERALA BEEF

Steps:

• Combine the garlic, ginger, chili powder and 1/2 teaspoon salt in a medium bowl. Rub the mixture into the beef and let sit for at least 20 minutes.
• Combine the tamarind concentrate with 3 tablespoons boiling water in a small bowl; stir until tamarind concentrate is dissolved, and set aside.
• Put 2 tablespoons coconut oil in a large skillet on medium heat. When the oil is hot, add the mustard seeds and curry leaves. Let simmer for 1 minute, then add the onions and chilies, and cook until onions start to soften, about 5 minutes.
• Add the garam masala, ground coriander, ground turmeric, powdered black pepper and 1/2 teaspoon salt to the onions. (The mixture will be quite dry.) Cook for another 5 minutes, stirring occasionally, then reduce the heat to low and stir in the tamarind concentrate and yogurt. Cook 3 to 5 minutes, or until the liquid is almost completely evaporated.
• Heat the additional tablespoon coconut oil in a second skillet over high heat. Add the beef strips and sear for 30 seconds, turning once.
• Using tongs, carefully transfer the beef strips to the skillet with onions, folding them into the onion mixture, and let simmer 3 to 5 minutes, stirring occasionally, until tender and cooked through. Discard the curry leaves; taste and adjust the seasoning, adding more salt if necessary. Garnish with fresh cilantro.