Kerala Style Beef Roast

Beef Roast

This Kerala Style Beef Roast is a dry dish and very flavorful. Here the beef is roasted on a slow fire until all the moisture disappears. The meat is roasted with curry leaves and coconut makes this curry unique and special. 

Ingredients :
Beef -750 grams 
2 medium onions chopped finely 
6 large cloves of garlic minced 
3 inch ginger minced 
2 green chillies slit lengthwise (you can add more according to your spice tolerance level)
3 sprigs fresh curry leaves 
1/2 cup small coconut slices (I used shredded coconut)
1 teaspoon coriander powder
1 teaspoon red chilly powder
1/2 teaspoon turmeric powder
Salt to taste
2 tablespoon oil
Beef Roast Masala Powder (Check below for ingredients)

Beef Roast Masala Powder :
1.5 tablespoon fennel seeds
1 teaspoon cumin seeds
1/2 teaspoon pepper corns
4 cloves 
2 cardamoms
4 inch cinnamon stick
Pinch of fenugreek seeds
1/2 teaspoon sesame seeds

Method :

Cut the beef into small bite sized pieces, wash and drain in a colander. 

Dry roast all the spices together listed under roast masala powder on a slow flame till you get nice aroma. Please take care not to burn it. Switch off the flame. Let the spices cool completely. Grind to smooth powder. Keep 1 teaspoon masala powder aside and  marinate the beef with rest of the masala powder, turmeric powder, salt, minced ginger and garlic. Combine everything very well. If necessary add few drops of water to combine the masala and meat. Marinate for 1 hour in refrigerator. 

Pressure cook the marinated beef until it gets cooked. Do not add water. (Meat leaves lot of water and gets cooked from its water). 

Heat oil in a pan saute onions and green chillies until they turn pale on a low flame. Add coriander powder and chilly powder and stir well until the raw smell of the masala goes off. Please be careful not to burn the spices and onions. 

Add the coconut slices and 2 sprigs of curry leaves and mix everything very well.

Now add the cooked beef. Cover with lid and cook for 3-4 minutes on medium heat.

Open the lid and add 1 teaspoon beef roast masala powder kept aside and lime juice. Roast the beef on slow flame for 10-15 minutes without adding any water. Do the taste check if required add salt.

Just 2-3 minutes before switching off the flame add remaining sprig of curry leaves and mix well. This is a crucial step which helps the meat to attain wonderful aroma and fragrance of cuury leaves. 

Serve hot with steamed rice or chapathis. This curry taste even better after one or two days. You can refrigerate and eat it the next day or two :)