It’s Easter time of the year. Beef Curry/roast would be one dish that would find it’s place in the tables of most Christian homes. My friends used to invite me to their homes during Easter and Christmas and I had these delicious beef, biriyani, chicken stew, appam, etc. I still savor the taste of all those yummy dishes.
Here I am sharing a beef curry and roast recipe in the same post. You can make beef curry, save half your curry (however delicious it may be) and make roast with it.. This is my friend Heney’s recipe. We both used to share recipes when she was here last year. Sadly, she went back to India before I started this blog or else I would have had lots of yummy non-vegetarian Kottayam style dishes to share with you all. She is now busy with her kid otherwise I would have bugged her to pass me her mother’s recipes as her mom is a great cook.
Coming to the recipe, you could add a little more coconut oil and roast it well for that perfect browned roast, but it takes some time. Being a health-conscious person, I sometimes prefer to add less oil, so mine is not as brown as it should be.
Ingredients
For the Beef Curry
- Beef - 3/4 lb, cubed
- Pearl onion - 10, sliced
- Green chilies - 1-2 slit
- Ginger - 1.5 inch piece chopped
- Garlic - 5-6 chopped
- Turmeric powder - 1/2 tsp
- Chilly powder - 1/2 tsp
- Pepper powder - 1/2 tsp
- Coriander powder - 2 tsp
- Fennel powder - 1/2 tsp
- Meat masala or garam masala powder -2 tsp
- Curry leaves - 2 sprigs
- Salt - To taste
- Coconut oil - As required
Method
For beef curry
1. Heat oil in a pressure cooker and add the pearl onion, green chillies, ginger and garlic. Saute until the onion turns transparent. Lower the flame and add the masala powders and salt. Saute for a few seconds and add in the beef pieces. Mix well, stir for a few minutes and add 1 cup water. If you are planning to make beef roast, you need to add only 1/4 cup water or less. Actually there is no need to add water if your are preparing a roast since water will ooze out from the beef, but I always get scared that it will get burnt that is why I add at least 1/4 cup water. Close the pressure cooker with its lid and cook for 2 - 3 whistles at medium heat.
2. Open the pressure cooker when it cools down and add a few more curry leaves. Check for salt. Serve hot with rice/chapatis/appam/idli/dosa/pathiri/bread etc.
For the beef roast
Ingredients
- Onion - 1 small sliced lengthwise and then cut into half (Using pearl onions will be more tasty. You can use around 20 - 25 pearl onions for this recipe )
- Ginger - 1 inch chopped
- Garlic - 3-4 chopped
- Coconut slices - 1/4 cup
- Curry leaves - 2 sprigs
- Pepper powder - 1/2 - 1 tsp (Adjust it according to your spice tolerance level)
- Garam masala powder - 1/2 tsp
- Meat masala - 1/2 tsp
- Coconut oil - As required
- Salt - To taste
Method
In a deep pan, heat some coconut oil and add the coconut slices. Fry until brown and add the sliced onion, ginger and garlic. Saute until the onion turns brown and oil starts appearing. Now add pepper powder , garam masala powder and meat masala powder. Mix well and add in the cooked beef with the gravy. Again mix well and roast it at low flame until all the water evaporates. Check for salt and masala. Add more coconut oil and roast well at low heat if you want a perfect browned roast.
