Malayalees love for beef is well documented and my family is no different. And yes my repertoire is looking good when it comes to making beef. You can find my collection of Kerala beef preparations right here.
This curry is spicy and hot. You can adjust the spices to suit your palate. Serve this with ghee rice or roti or with Kerala parottas.
You need –
- Beef – 500 grams, cut into small bite size pieces
- Shallots – thinly sliced 1.5 cups
- Minced garlic – 3 tablespoons
- Minced ginger – 3 tablespoons
- White vinegar – 1 teaspoon
- Green chili – 2-3 or to taste
- Mushroom – 150 grams, quartered
- Turmeric powder – ½ teaspoon
- Ground black pepper – 2 1/4 teaspoons
- Dark soy sauce – 1 tablespoon
- Curry leaves – 2 twigs
- Salt to taste
- Coconut oil – as required
How to –
Clean, wash and drain the meat well. Marinate the meat with turmeric, 1 teaspoon pepper powder and vinegar for about an hour and pressure cook the meat till done. Do not add any water; the meat will release the some water as it cooks. Once done turn the heat off and set aside for the pressure to release on its own.
In heavy bottom pan; heat some oil and cook the shallots, ginger, garlic and chili till the shallots are soft and brown. Add 1 teaspoon pepper powder and sauté for another minute or so. Reduce the heat to low and add the soy and stir well to combine. Add the cooked meat with the stock, mushroom, curry leaves, salt to taste and combine well.
Cover, turn the heat to medium and cook till the mushrooms are tender. Uncover and continue to cook till the gravy has thickened and coats the meat well. You may adjust the consistency of the gravy to your preference by adding more or less stock.
Sprinkle the remaining ¼ teaspoon of pepper powder, 1 teaspoon of coconut oil and give a quick stir. Turn the heat off and serve with Ghee rice or basmati rice or any Indian flat bread.