Kerala style Beef fry

Beef Fry

This is a very special and popular dish of Kerala. I want to share with you this very simple yet delicious preparation that I learned from my mom. The same method can be followed for cooking with beef, lamb, or mutton (goat meat). Every time I have made this recipe, it has been a knockout. It is amazing how juicy and tender the meat turns out when cooked with just the onions. In the end, the onions get caramelized and impart a sweet flavor to the beef . Hope you enjoy this dish as much as my family and I have enjoyed forever.

INGREDIENTS:

Pressure cook

Beef stew pieces - 1 pound

Turmeric - 1 tsp

Pepper powder - 1 tsp

Ginger - 2 inch piece (pounded roughly)

Garlic - 5-6 cloves (pounded roughly)

Mint leaves - 3 sprigs

Cilantro leaves - half a bunch

Salt

Dry roast

Chilli powder - 2-3 tsp

Coriander powder - 3-4 tsp

Pepper powder - 1-2 tsp

Garam masala powder - 1-2 tsp

Red onions - 2 big (julienned)

Curry leaves

Vegetable or Coconut oil - 2- 3 tbsp

 Salt

PREPARATION:

1.Wash and clean the beef stew pieces. Cut them into smaller chunks if necessary.

2.Pressure cook the beef pieces for one whistle with ginger, garlic, turmeric, pepper, salt, few sprigs of mint, and the chopped coriander leaves. Do not open the pressure cooker immediately.  Allow it to sit in the pressure cooker for sometime.

3. Meanwhile dry roast all the spices (Chilli, Coriander, Garam masala, Pepper)  in a pan on medium flame. Keep it aside.

4. Open the pressure cooker and drain all the beef stock  and separate all the pieces. Mix them well with about 3/4th of the roasted spices and salt. Add more spice powder depending on your spice level. Refrigerate this marinated beef for a few minutes (the longer the better).

 

5. Heat a wok on medium heat. Add the oil and once it has heated, add the marinated beef and stir it well. Now add the curry leaves and all the julienned onions on top of this and allow it to cook undisturbed on medium heat for 10-15 minutes with a lid on.

6. Once you see the translucent texture of the onions, remove the lid and give it a stir, check if it has enough salt and spices. If not, add some more roasted spices and salt, mix well and then put the lid back on and allow it to cook for few more minutes. Keep doing this till you see it getting darker in color. Reduce the heat once you reach that stage. You will also see the oil separating on the sides and the masala getting incorporated very well with the beef.

Enjoy this mouthwatering dish with Ghee rice (Neychoru), Kerala parotta or Chappati!