Beef ularthiyathu

Name: Beef ularthiyathu
Cuisine: Indian
Ingredients: 1 cinnamon stick; a sprig of fresh curry leaves; ½ wineglass of red wine vinegar; 1 heaped tablespoon slivers of peeled root ginger; ½ teaspoon small black mustard seeds; ½ teaspoon fenugreek seeds; 4 dessertspoons coriander seeds; 10 cloves; 1 dessertspoon chopped fresh red chillies or 1 shallow dessertspoon chilli powder; 1 dessertspoon chopped fresh red chillies or 1 shallow dessertspoon chilli powder; 1 dessertspoon ground turmeric; ½ teaspoon cumin seeds; a handful of fresh curry leaves; 3 or 4 small red shallots, peeled and coarsely chopped; 1 teaspoon fennel seeds; 1 teaspoon black peppercorns; 1 large red onion, finely diced; coconut oil (preferably); 1 kg/2¼ lb stewing beef, cut into bite-sized pieces; 1 cup sliced fresh coconut; 1 heaped tablespoon slivers of peeled root ginger

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

This is a dry curry inasmuch as the dish is cooked long enough for the meat to absorb all of the cooking liquor. It should still be moist and taste spicy and slightly sour.

Ingredients

1 large red onion, finely diced
coconut oil (preferably)
1 kg/2¼ lb

Asia
India
Main course
Gluten-free

Method

Blend all the masala ingredients to a powder and tip into a convenient container.
Fry the finely diced red onion in some coconut oil until it is softened. Stir in the powdered masala, mixing well with the oil and onion, and cook over a low heat for a minute or two. Add the meat, coconut, ginger, vinegar and about 10 or 12 small curry leaves. Stir thoroughly so