A delicious beef curry from the tropical southern tip of India...

This rich dish is extremely popular in Kerala where the resident Christian community eat beef (unlike the majority Hindu population in the rest of India). It’s also known as beef ularthiyathu - which translates as ‘dry preparation’ in reference to the curry being cooked until all the liquid has evaporated and the meat is tender.

It is served here with spicy garlic chutney, a tomato curry called thakkali, green vegetable sambar and rice topped with a spice blend known as podi powder, which contains toasted seeds, lentils and coconut along with the spices.

CURRY GROUND SPICES: Kashmiri chilli powder, toasted black pepper, cumin, coriander, black cardamon, black pepper, green cardamon, ginger, cinnamon, cloves, mace, bay, nutmeg, turmeric, green chilli flakes
CURRY WHOLE SPICES: Cinnamon, star anise, Kashmiri chilli, brown mustard seeds, curry leaves
SAMBAR GROUND SPICES: Turmeric, cinnamon, black pepper, fenugreek, cumin, coriander
SAMBAR TEMPERING SPICES: Cumin seeds, brown mustard seeds, asafoetida, chilli
PODI POWDER SPICES: Kashmiri chilli powder, amchur, toasted (coriander, poppy seeds, cumin, black pepper, cloves, fenugreek, cassia, sesame, red lentils)
THAKKALI CURRY SPICES: Coriander, cumin, chilli, turmeric, fenugreek leaf, cinnamon, curry leaves, brown mustard seeds, nigella seeds
GARLIC CHUTNEY SPICES: Fenugreek, ginger, chilli, turmeric, garlic

*Allergens

• 800g diced stewing beef
• 2 medium onions
• 6 cloves of garlic
• Fresh ginger - finely chopped to make 2 tbsp
• 2 green chillies (optional)
• 10g bunch of coriander (optional)
• 250g mixture of green veg (e.g green beans, asparagus, courgette etc)
• 300g cherry tomatoes
• 1 lime
• 100g red lentils
• 25g desiccated coconut
• Rice for 4 to serve
• 200ml full fat coconut milk