Kerala Beef Ularthiyathu

INGREDIENTS

• 600g Beef Lean 5% Fat Cut Pieces
• 2 Onion
• 4 cloves Garlic
• 2 tbsp Ginger
• 2 Green Chilli
• 2 tsp Black Pepper
• 0.5 tsp Turmeric
• 2 tsp Coriander Powder
• 1 tsp Garam Masala
• 20 Curry Leaf
• 4 tbsp Coconut Oil
• 1 tsp Salt
• 240ml Water

STEPS

1. 1

   Trim the beef into small, even pieces. In a bowl, combine 600g of beef lean 5% fat cut pieces, 4 cloves of garlic (minced), 2 tbsp of ginger, 2 tsp of black pepper, 0.5 tsp of turmeric, 2 tsp of coriander powder, 1 tsp of garam masala and 1 tsp of salt. Mix thoroughly and set aside for 15 minutes.

   ⏱ 15 min

2. 2

   Put the marinated beef in a heavy saucepan with 240ml of water. Cover and cook over medium heat for 35 minutes, stirring occasionally, until the beef is tender and the liquid has mostly evaporated. Keep raw-beef utensils and the marinade bowl separate from ready-to-eat food.

   ⏱ 35 min

3. 3

   Heat 4 tbsp of coconut oil in a wide frying pan over medium heat. Add 2 onions (thinly sliced), 2 green chillis (split lengthwise) and 20 curry leaves. Fry for 8 to 10 minutes, stirring often, until the onion is deeply golden and the curry leaves are crisp.

   ⏱ 8 min

4. 4

   Add the cooked beef to the onion mixture. Stir-fry uncovered over medium-high heat for 18 to 20 minutes, turning frequently, until the pieces are browned, dry and fully cooked with no raw or cool centers. If using a thermometer, check the thickest piece reaches at least 63°C, then rest it for 3 minutes.

   ⏱ 18 min

5. 5

   Remove from the heat and rest for 3 minutes. Serve hot, ensuring all utensils and surfaces that touched the raw beef have been washed with hot soapy water.

   ⏱ 3 min