Beef Hot Pot (Kerala Istew) Recipe



Beef Hot Pot (Kerala Istew) Recipes

Ingredients :

4 tbsp vegetable oil

2 bay leaves

4 whole red chili peppers

2 tsp brown mustard seeds

6 black peppercorns

1 medium onion, chopped

1 tbsp chopped ginger

1 tbsp chopped garlic

500g lean beef, cut into 1 cm cubes

salt, to taste

1 tbsp rice flour

2 tsp ground turmeric

400ml coconut milk

1 tbsp chopped green chili peppers

2 medium potatoes, peeled and cut into 1cm cubes

100g, green French string beans, diced

2 medium carrots, diced

a few curry leaves

2 tbsp tamarind water

Method :

Heat 3 tablespoons of the vegetable oil in a large saucepan over a medium heat. Add the bay leaves, red chili peppers, mustard seeds, black peppercorns and onion. Sauté until the onion is transparent. Add the ginger and garlic. Sauté fro 1-2 minutes. Add the beef and salt. Cook, stirring until the meat is sealed on all sides. Add the rice flour and ground turmeric. Cook, still stirring, for 1-2 minutes. Add 300ml of the coconut milk and the green chili peppers. Reduce the heat to low and cook for 15-20 minutes, until the beef is almost done. Meanwhile, sauté the vegetables in the remaining oil and add to the stew. Cook for a further 10-15 minutes, until the vegetables are done. Add the remaining coconut milk, curry leaves and tamarind water. Check the seasoning and adjust with salt if necessary. Remove from the heat and let stand for 20-25 minutes to allow the flavors to blend. Reheat gently just before serving.

The backwaters of Kerala probably constitute the most beautiful region of southern India. Idyllic palm groves, plentiful food and an easygoing lifestyle have made it gently envied. The population is an equal balance of Hindu, Muslim and Christian and Keralan cuisine reflects generous borrowings from each of these cultures over the ages. This recipe is from the Syrian Christian community.

Serves 4 - 6


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