Kerala Beef Fry
Ingredients
Yield: 2-3 pax
Cook time: 1 hour
500g diced beef
1 tbsp crushed ginger
1 tbsp crushed garlic
3 chopped green chilies
1/2 tsp turmeric
1 tbsp coriander powder
1 tbsp Kashmiri chili powder
1/2 tbsp garam masala
Salt to taste
1.5 cups water
2 tbsp coconut oil
1/2 tsp fennel seeds
1 large onion, thinly sliced
2 sprigs curry leaves
1/2 tbsp black pepper
1 tsp ghee
Instructions:
In a small pot, combine the beef, half of the ginger and garlic, green chilies, turmeric, coriander powder, Kashmiri chili powder, garam masala, salt, and water. Cover and cook on low heat for 1 hour or until the beef is tender. Remove the lid and let the beef simmer for an additional 10 minutes, reducing the liquid until thick.
In a separate skillet, wok, or cast iron pan, heat the coconut oil over medium heat. Add the fennel seeds and toast for a few seconds before adding the onions. After 1 minute, add the remaining ginger and garlic along with the curry leaves. Sauté until the onions turn brown.
Add the cooked beef to the skillet, fry for 2 minutes, and mix in the black pepper. After 3 minutes, add the ghee, increase the flame slightly, and fry for about a minute to lock in the flavors. Be careful not to let it burn.
Serve with onions, lime, and fresh paratha roti.