Spicy Beef Ghee Roast

Kerala Style Beef Spicy Ghee Roast / Nadan Erachi Piralan

If you love spicy food this is must try dish... Whole spices and whole dry chilies, cooked and grounded to smooth paste for this particular recipe.  For sourness tamarind juice is used and for these reason this beef roast taste so special, compare to the usual one.

INGREDIENTS

Beef- 1 kg, cut into medium pieces
Onion- 3, finely chopped
Ginger- 1 tbsp, crushed
Garlic- 1 tbsp, crushed
Green chilies- 3, crushed
Ghee- 4tbsp
Shallots- 20 nos
Whole dry red chilies- 8
Whole kashmiri dry red chilies- 13
Pepper corns- 2 tsp
Star anise-1
Cloves-4
Cardamom- 4
Cumin seeds-1/4 tsp
Turmeric powder-1/4 tsp
Salt- to taste
Tamarind juice- 2 tbsp
Curry leaves-3 sprig
Mustard seeds-1/4 tsp
Cinnamon stick- 1 piece
Fennel seeds- 1and 1/2 tsp
Crushed pepper-1/4 tsp

METHOD:

Clean and wash the meat pieces using little vinegar, drain the excess water and set aside.

Add whole dry red chilies, whole kashmiri chilies, cinnamon, cloves, cardamom, cumin seeds, fennel seeds and shallots in one cup boiling water, cook until the water has evaporated and the chilies swell up to double size.

When cools down, add to a blender and ground it to a smooth paste and set aside.

In a pressure cooker, add beef pieces, onions, crushed ginger, garlic green chilies, turmeric powder, crushed pepper and salt. Combine well.

Add 1 cup water and cook for 4-5 whistles on medium flame or until meat cooks till tender.

Heat a pan with ghee, when it is hot add mustard seeds and allow it to splutter. Add curry leaves and combine well.

Add the masala paste and saute until a nice aroma arrives.

Add cooked meat pieces and combine well. Adjust salt at this level.

Add tamarind juice and combine well.

Stir and fry until the meat is coated with the masala.

You can serve it with rice, mashed tapioca, chapati, poratta or naan.

Note:
 * Do not skip on the ghee or use oil, clarified butter that only gives the dish its distinct flavor.
* You can reduce the quantity according to your hot tolerance.
* The secret to the dark colour is ofcourse slow roasting.
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