Beef Ularthiyathu

Beef Ularthiyathu: Step by Step

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1. Put the beef, turmeric, chilli, coriander, first measure of pepper, salt and water in a heavy pan. Cover and simmer for 60 minutes until the beef is tender and most of the liquid has gone.

   Mark done Start 60 min timer

2. Heat the coconut oil in a wide pan. Add the coconut slices and fry for 2 minutes until golden, then remove.

   Mark done Start 2 min timer

3. Add the shallots, ginger and garlic to the same oil and cook for 8 minutes until browned. Add the curry leaves.

   Mark done Start 8 min timer

4. Add the cooked beef and fry over a medium heat for 25 minutes, stirring often, until dark brown and dry.

   Mark done Start 25 min timer

5. Stir in the second measure of pepper, the garam masala and the fried coconut.

   Mark done

Worth Getting Right

• Stir frequently in the last 10 minutes so the beef does not catch.
• The beef should look nearly black; that is the flavour, not burning.
• Cut the coconut slices thin so they crisp rather than chew.

If You're Missing Something

• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.
• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.

Pairs Well With

Kerala parotta · Steamed rice · Sliced onion with lemon · Boiled tapioca

Keeping and Reheating

Keeps in the fridge for 4 days. Reheat in a dry pan.

What's in a Serving

Per serving, calculated from the ingredient list with USDA FoodData Central figures (SR Legacy). A calculation, not a laboratory analysis: brands, cuts and how you measure change the real numbers. How the figures are worked out.