Kerala Beef Fry (Beef Ularthiyathu) with Flaky Paratha

Kerala's famous dark, peppery beef: chunks braised with fennel and garam masala, then roasted in coconut oil with onions, chilies and toasted coconut until sticky and nearly black. Served with flaky parathas, the way Kerala does it.

Ingredients

• 2 lb beef chuck, in 1-inch cubes
• 2 medium red or yellow onions, thinly sliced
• 2 tbsp minced ginger (divided)
• 8 garlic cloves, minced (divided)
• 2 serrano or green chilies, slit
• ½ cup unsweetened coconut flakes or shredded coconut
• 5 frozen parathas

From your pantry: 3 tbsp oil (coconut oil is traditional), 1 tbsp Kashmiri chili powder or paprika, 2 tsp ground coriander, 1¼ tsp ground fennel, 1¾ tsp garam masala, 1½ tsp black pepper, ½ tsp turmeric, 1¾ tsp salt, 1 tsp vinegar.

Instructions

1. Put the beef in a heavy pot with the chili powder, coriander, 1 tsp fennel, 1½ tsp garam masala, 1 tsp pepper, half the ginger and garlic, 1½ tsp salt and 1½ cups water. Bring to a boil, cover and simmer on low until tender, about 1½ hours. (Or pressure cook 15 minutes with natural release.) Drain, saving the liquid.
2. Heat the oil in a large heavy skillet, ideally cast iron, over medium-high. Fry the coconut with the turmeric and a pinch of salt until golden, 2 to 3 minutes.
3. Add the onions, chilies and remaining ginger and garlic and cook until the onions are deep golden, 10 to 12 minutes.
4. Add the beef and fry until it starts to stick. Pour in ¼ cup of the saved liquid, scrape up the browned bits and keep frying until it is absorbed. Repeat until the liquid is used, 20 to 25 minutes, until the beef is very dark and glossy and the pan is nearly dry.
5. Stir in the remaining fennel, garam masala, black pepper and the vinegar for the last 2 minutes. Cook the parathas as the package directs and serve them hot with the beef.

Tip: Fresh curry leaves (two big sprigs, half in the braise and half in the final fry) are the soul of this dish; look for them at Indian grocers and freeze extras. A fattier cut like chuck stays juicy through the long roast.

Nutrition per serving

Good for

Adapted from Paint The Kitchen Red.

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