Pepper Beef
Beef cooked the Kerala way — with patience, a heavy hand of spices, and enough coconut oil to make the purists happy. The meat is slow-cooked until it is tender enough to fall apart, then finished with intensity.
Ingredientsfor 3 servings
- 1 kg Beef — cut into medium size cubes
- 1 large Coriander leaves
- 5 - Green chillies
- 15 Or Whole pepper corns
- 1/2 tsp Poppy seeds Khashakhasha
- 1/2 tsp Cinnamon powder (Karugapatta)
- 1/4 tsp Fennel seeds (Perinjeerakam)
- 3 nos Onions finely chopped, medium
- Ginger garlic paste - 3 tsp
- 1/2 tsp Turmeric powder
- 4 tsp Oil
- Salt, to taste
Preparation
Step 1
Marinate beef for about 15 minutes by adding 1 tsp of ginger & garlic paste, turmeric powder and salt.
Step 2
Pressure cook it until meat is tender with just enough water for it cook.
Step 3
Grind together coriander, green chillies, poppy seeds, cinnamon powder, fennel seeds & whole pepper to a thick fine paste.
Step 4
You may reduce or increase the spice as per your tolerance.
Step 5
Heat the oil in a non stick wok.
Step 6
Add the chopped onion and fry till light brown.
Step 7
Add the remaining ginger-garlic paste and cook for about 2 minutes.
Step 8
Add ground paste and fry until the oil settles on top.
Step 9
Add salt accordingly.
Step 10
Add the cooked beef and mix thoroughly.
Step 11
Reduce flame, cover the wok and leave it for about 10 minutes and take it off the heat.
Step 12
Goes well with hot rice, rotis, dosas or bread.
Step 13
To adjust extra spice, you may balance with one small tomato along with frying the masala.
Tip
The coconut pieces should get slightly crispy along with the beef. They add a textural contrast that makes the dish.
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