Beef Kurma – Malabar Style

Ingredients (Serves 6)

1. Beef – 600 – 700 gm, cubed (Beef can be replaced with mutton)
2. Coconut oil – 1.5 tbsp
3. Shallots/ onion – 3/4 cup
   Ginger-garlic paste – 1.5 tbsp
   Green chilies – 3, slit
4. Coriander powder – 1 tbsp
   Black pepper powder – 3/4 tsp
   Chillli powder – 1/2 tsp
   Garam masala powder – 1/2 tsp
5. Tomato – 1/2 small, chopped
6. Yoghurt – 1.5 tbsp
7. Mint leaves – 1.5 tbsp, chopped
   Cilantro – 1.5 tbsp, chopped
8. Hot water – 1/2 cup
9. Whole cashews – 8, soaked in hot water for 30 minutes
   Grated coconut – 1 – 1.5 tbsp
   Water – 1 – 2 tbsp
10. Garam masala powder – 1/2 tsp
11. Coconut milk, thick – 1/4 cup
12. Salt – To taste

To season

13. Coconut oil – 2 tsp
14. Shallots – 4, thinly sliced
Cashews – 2 tbsp
Raisins – 1 tbsp

Method

1. Heat coconut oil in a pan / pressure cooker over medium high heat. Add shallots, green chilies, a pinch of salt and saute till shallots turn transparent. Add ginger-garlic paste and cook for a few minutes till their raw smell completely disappears. Add spice powders numbered 4 and cook for a minute over low heat. Add tomato and cook for 2 minutes, Next add yoghurt and cook for a few minutes. Add beef cubes, salt, chopped mint, cilantro, mix well and cook for a few minutes. Next add hot water, mix well and transfer everything to a pressure cooker. Pressure cook for 5 – 7 whistles until the beef pieces turn soft.

2. Grind cashews and grated coconut to a very fine paste. Add it to the pressure cooked beef curry. Cook for a few minutes over low heat. Next add coconut milk and cook for 1-2 minutes over low heat. Switch off the flame.

3. Heat coconut oil in a small pan. Fry shallots till light golden. Next add cashews, raisins and fry till shallots turn golden brown. Pour this over the beef curry. Cover and let rest for 15 minutes. Mix gently and serve with ghee rice/chapathi/pulao/porotta etc.