Entree: India – Kerala Malabar – ബീഫ് ഉലർത്തിയത് ➤ Beef Ularthiyathu (Dry-roasted Malabar-style spiced beef cooked with coconut, curry leaves, and whole spices)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 1 hr 10 min

Total 1 hr 35 min

Ingredients

- 1.5 lb (680 g) beef chuck or brisket, trimmed and cut into 1-inch cubes
- 3 tbsp (45 ml) coconut oil
- 8 small shallots, approx. 150 g, thinly sliced
- 6 cloves (18 g) garlic, minced
- 1-inch piece (15 g) ginger, minced
- 2 green chilies, slit lengthwise
- 2 sprigs fresh curry leaves (about 20 leaves)
- 3 cloves whole
- 2 green cardamom pods
- 1 small cinnamon stick, about 1 inch (2 g)
- 1/2 tsp (1.5 g) turmeric powder
- 1 tsp (2 g) Kashmiri chili powder or paprika for color and mild heat
- 1 tsp (3 g) coriander powder
- 1 tsp (2 g) freshly cracked black pepper
- 1/2 tsp (1 g) garam masala
- 1.5 tsp (8 g) salt, adjust to taste
- 1/2 cup (120 ml) water
- 1/4 cup (20 g) grated coconut, dry-roasted until golden
- Fresh cilantro leaves for garnish
- Lime wedges for serving

Instructions

1. Brown beef: Heat 2 tbsp coconut oil in a heavy-bottomed pan over medium-high heat. Add whole cloves, cardamom and cinnamon; when they sizzle, add the beef cubes in a single layer. Brown on all sides until a good crust forms, working in batches if needed. Remove and set aside.
2. Sauté aromatics: In the same pan, add remaining 1 tbsp coconut oil. Add sliced shallots and fry until deep golden brown and caramelized, about 8–10 minutes. Add minced garlic, ginger, and slit green chilies; sauté 1–2 minutes until fragrant.
3. Add spices and beef: Return the browned beef to the pan. Stir in turmeric, chili powder, coriander powder, cracked black pepper and salt. Mix to coat the beef in the spices.
4. Braise: Pour in 1/2 cup (120 ml) water, add curry leaves, cover and reduce heat to low. Simmer gently for 40–50 minutes, or until the beef is tender and the liquid is mostly reduced. Stir occasionally and add a little water if the pan runs dry before the beef is tender.
5. Dry-roast and finish: Increase heat to medium-high and cook, stirring frequently, until the remaining liquid evaporates and the beef begins to roast and darken in the pan, about 8–12 minutes. Stir in the roasted grated coconut and garam masala; continue to sauté until the beef is evenly dry-roasted and fragrant.
6. Serve: Garnish with cilantro and serve hot with lime wedges alongside steamed rice, appam, or Kerala parotta.