Beef ularthu | Beef stir fry | Kukskitchen

Beef ularthu is a syrian christian speciality which features on a festive dinner table. Paired with coconut cuts and tasty spices, beef is at its best.

This dish brings back childhood memories for me when my mum along with other finger licking dishes would prepare this to go with par boiled rice and kachiya moru ( spiced butter milk).

A few things before we start:

• When preparing large quantities like for a party at home, I cook beef the day before and on the day before guests arrive, I transfer the cooked beef on to a wide pan and saute occasionally till all the juices dry up. The beef becomes crisp and dry.
• Coconut oil gives this dish its authentic flavour.
• For extra taste, after the beef is cooked, transfer to a large flat bottomed pan, add more coconut oil and let the meat brown for an extra 10-15 mts at low heat.
• Different varieties and cuts of meat cook at different times. Ask your butcher if in doubt.

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Beef Stir fry

മാട്ടിറച്ചി ഉലര്‍ ത്ത് 

Preparation time - 30mts

Cooking time - 1 hour

Serves 4

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Ingredients

1- Beef, cut in to small squares - 1 kg
2- Meat masala - 3 tbsp
3- Coconut oil or Vegetable oil - 2 tbsp
4- Mustard seeds - 1 tsp
    Shallots, finely sliced - 3
5- Garlic cloves, finely sliced - 2
    Fresh ginger, peeled and finely sliced - 1 inch piece
    Curry leaves - 10

    Coconut cuts - of 1/4 coconut
6- Tomato, chopped - 1

7- Coconut milk - 100ml


Method:

• Marinate the beef in half of the freshly prepared meat masala. Leave the meat to marinate for 5-10 minutes, and set the remaining marinade aside. 
• Heat a frying pan over a medium heat and add the oil. Add the mustard seeds and let it splutter. 
• Now add the sliced onions and fry until light brown in colour.
• Then add the garlic, ginger, curry leaves and coconut slices. 
• Finally add the tomato and saute till cooked.
• Add the marinated beef pieces, let them brown a bit and then add half a teaspoon of the reserved marinade spice mixture. 
• Stir in the coconut milk. 
• Bring to a boil, then reduce heat and simmer for two minutes. Transfer this to a pressure cooker, heat at high flame for the pressure to built up, after first whistle reduce heat and simmer for and 15-20 minutes. Take it off the hob and let pressure release by itself.
• Garnish with fried coconut cuts and curry leaves and serve with steamed fluffy rice.

Also try - Home made Meat masala - click on the picture

Cheers

Sherin Deepu