Beef Mappas (With Potato) – Kerala Recipes

Ingredients (Serves 6 – 7)

1. Beef – 1 kg, cubed

   Ginger-garlic crushed – 2 tsp

   Turmeric powder – 1/2 tsp

   Pepper powder – 1/2 tsp

   Garam masala powder – 3/4 tsp

   Curry leaves – A few

   Salt – To taste

   Vinegar – 1 tsp (optional)

   Water – 1/4 cup

Other ingredients

2. Coconut oil – 3 tbsp

3. Whole spices – Cloves – 4, cardamom – 2, whole peppercorns – 1/4 tsp, bay leaf – 1, cinnamon stick – 1/2 inch, star anise – 1 small

4. Coconut slices / thenga kothu – 3 tbsp

5. Onion – 1 large or 2 cups, thinly sliced

   Ginger – 1 tbsp, crushed

   Garlic – 1 tbsp, crushed

   Green chilies – 5 – 6, slit

6. Coriander powder – 2 tbsp

   Pepper powder – 1/2 tsp

   Garam masala powder – 1/2 tsp

7. Thin coconut milk – 1 – 1.5 cup

    Potato – 2 small, cubed (Optional)

8. Thick coconut milk – 1/2 cup

Curry leaves – 1 sprig

9. Salt – To taste

Method

1. Pressure-cook ingredients numbered 1 for 3 – 4 whistles.

2. Heat 2 – 3 tbsp coconut oil in a heavy-bottomed pan. Add the whole spices numbered 3 and stir for a few seconds. Next add coconut slices and saute until golden. Add sliced onion, ginger, garlic, curry leaves and green chilies. Saute until onion starts to change color. Add coriander powder, pepper powder and garam masala powder. Saute until their raw smell is gone. Add cooked beef and gravy. Mix well and add thin coconut milk and potato cubes. Cover and cook for 10 – 15 minutes until potato is cooked and gravy thickens. Add thick coconut milk, few curry leaves and 1 tsp coconut oil. Cook for a minute over low heat. Switch off. Serve with appam, idiyappam, puttu, chapathis etc.