Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Marinate 1.5 lbs beef stewing cubes with 1 cup curd, 2 finely chopped lemongrass stalks, 1 tablespoon ginger-garlic paste, 1 teaspoon turmeric powder, 1.5 teaspoons red chili powder, 2 tablespoons coriander powder, and salt to taste, then refrigerate for a minimum of 4 hours or preferably overnight to allow fermentation.

2. 2

   Heat 2 tablespoons coconut oil in a large heavy-bottomed pan or Dutch oven over medium heat, then add 1 teaspoon mustard seeds and let them splutter until fragrant.

3. 3

   Add 2 medium thinly sliced onions, 3 slit green chilies, and 2 sprigs of curry leaves to the pan, sautéing until the onions are golden brown and caramelized.

4. 4

   Stir in the marinated beef along with all remaining marinade into the pan, ensuring each beef piece is well coated, and then pour in 1 cup of water.

5. 5

   Bring the mixture to a gentle boil, then reduce the heat to low, cover the pan tightly, and simmer for 60 to 75 minutes, or until the beef becomes tender, stirring occasionally to prevent sticking.

6. 6

   Once the beef is tender, uncover the pan, add 1 tablespoon garam masala, and increase the heat to medium-high to evaporate any excess liquid, stirring frequently for 15-20 minutes until the beef is well-roasted and the curry becomes semi-dry.

7. 7

   Taste and adjust the seasoning with additional salt if necessary before serving the robust Kerala-Style Fermented Beef Roast with Lemongrass hot with rice or flatbreads.