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Oct. 19th, 2022 08:02 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
madbakerThis week's Resolution Recipe: Beef Ularthiyathu... for Science!
"The northernmost state of India - Kerala - is known for its legendary beef curry and roast. The traditional preparation involves pressure-cooking the meat in aromatic spices, slices of coconut, and then slowly roasting it in an iron kadhai, or wok."
Marinade:
1 lb thinly-sliced stir-fry beef, cut into 2" strips
salt as needed
1/3 tsp turmeric
red chili powder, as needed
2/3 tsp pepper
2/3 tsp coriander
2/3 tsp cumin
2/3 tsp ground fennel
2/3 tsp Garam Masala mix
2 cloves garlic, minced (Ha! I used... more.)
1/3" piece fresh ginger, grated
4 tsp vegetable oil
Sauce:
4 tsp vegetable oil
2/3 tsp mustard seeds
1-2 dried red chilies, stems removed and deseeded if desired
4-6 shallots, thinly sliced
salt as needed
3-4 cloves garlic, minced (Ha! You know the words.)
1/3 tsp turmeric
1/3 tsp Garam Masala mix
1 small tomato, sliced
40 ml water
80 ml light coconut milk
For serving:
parottas or flatbread
thickly sliced red onion
Place the beef in a medium bowl and add the marinade spices and oil. Using your hands, gently mix everything together while massaging the beef, ensuring all the pieces are evenly coated in the marinade. Set aside.
Heat a small pan over medium-high heat and add the oil, mustard seed, and red chilies. When the seeds start popping, add the shallots and garlic and sprinkle with salt to help them soften. Sauté for about 5 minutes until the shallots are translucent. Add the turmeric and Garam Masala. Sauté for 1 minute to let the spices bloom. Add the tomato and sauté 1 minute longer.
Pour in the water and deglaze with a wooden spoon. Turn off the heat and sauté the mixture until most of the moisture evaporates. Add the marinated beef and stir well. Transfer to the CultPot and mix in the coconut milk. Close the CultPot and cook on Meat/Stew for 10 minutes at high pressure. Release the pressure and open the lid.
Transfer the beef to a bowl with a slotted spoon. Sauté the remaining sauce for 5-7 minutes in the small pot, until most of the moisture has evaporated and the oil has separated. Transfer the beef back into the reduced sauce and toss well. Serve with flatbread and red onion.
What worked: I thought it was really good. Nice appearance and the red onion worked well. This is not as much work as it might read.
What didn't: Two chilies was too hot for the wife; last time I used this bag, the chilies had no appreciable heat, so I upped it and... they did. Oops. It was right on the edge of too spicy for me.
I was careful to bring leftovers to work on a day when no one else was in the office; it did make the room smell like curry, which is a general faux pas.
Will I make it again? Yes, actually.
"The northernmost state of India - Kerala - is known for its legendary beef curry and roast. The traditional preparation involves pressure-cooking the meat in aromatic spices, slices of coconut, and then slowly roasting it in an iron kadhai, or wok."
Marinade:
1 lb thinly-sliced stir-fry beef, cut into 2" strips
salt as needed
1/3 tsp turmeric
red chili powder, as needed
2/3 tsp pepper
2/3 tsp coriander
2/3 tsp cumin
2/3 tsp ground fennel
2/3 tsp Garam Masala mix
2 cloves garlic, minced (Ha! I used... more.)
1/3" piece fresh ginger, grated
4 tsp vegetable oil
Sauce:
4 tsp vegetable oil
2/3 tsp mustard seeds
1-2 dried red chilies, stems removed and deseeded if desired
4-6 shallots, thinly sliced
salt as needed
3-4 cloves garlic, minced (Ha! You know the words.)
1/3 tsp turmeric
1/3 tsp Garam Masala mix
1 small tomato, sliced
40 ml water
80 ml light coconut milk
For serving:
parottas or flatbread
thickly sliced red onion
Place the beef in a medium bowl and add the marinade spices and oil. Using your hands, gently mix everything together while massaging the beef, ensuring all the pieces are evenly coated in the marinade. Set aside.
Heat a small pan over medium-high heat and add the oil, mustard seed, and red chilies. When the seeds start popping, add the shallots and garlic and sprinkle with salt to help them soften. Sauté for about 5 minutes until the shallots are translucent. Add the turmeric and Garam Masala. Sauté for 1 minute to let the spices bloom. Add the tomato and sauté 1 minute longer.
Pour in the water and deglaze with a wooden spoon. Turn off the heat and sauté the mixture until most of the moisture evaporates. Add the marinated beef and stir well. Transfer to the CultPot and mix in the coconut milk. Close the CultPot and cook on Meat/Stew for 10 minutes at high pressure. Release the pressure and open the lid.
Transfer the beef to a bowl with a slotted spoon. Sauté the remaining sauce for 5-7 minutes in the small pot, until most of the moisture has evaporated and the oil has separated. Transfer the beef back into the reduced sauce and toss well. Serve with flatbread and red onion.
What worked: I thought it was really good. Nice appearance and the red onion worked well. This is not as much work as it might read.
What didn't: Two chilies was too hot for the wife; last time I used this bag, the chilies had no appreciable heat, so I upped it and... they did. Oops. It was right on the edge of too spicy for me.
I was careful to bring leftovers to work on a day when no one else was in the office; it did make the room smell like curry, which is a general faux pas.
Will I make it again? Yes, actually.
