List 1

Beef – 500 g (Boneless and cubed)

Meat Masala – 2 table spoon
Ginger paste – 1 table spoon
Garlic paste – 1 table spoon
Chilli powder – 1 table spoon
Turmeric powder – ½ teaspoon
Salt – to taste
Coriander powder – 2 table spoon
Pepper Powder – 1 table spoon
Garam Masala – 1 teaspoon
Onion – 1 Medium chopped
Coconut flakes – a handfull
List 2
Oil – 3 table spoon
Mustard – 1 teaspoon
Onion chopped – 1
Ginger-garlic paste – 1 teaspoon
Green chilli – 3-4
Curry leaves – Plenty!
Turmeric powder – ¼ teaspoon
Coriander powder – 1 teaspoon
Pepper powder – ½ teaspoon
Garam masala – ½ teaspoon
Coconut oil – 1 table spoon

1. Wash and clean the beef.

2. Mix all the ingredients in list 1 and keep it aside for half an hour.
3. Now add a cup of water and pressure cook this for 30 minutes.
4. Turn of the flame and let the pressure release. It may take around 20 minutes.
5. In a heavy bottom kadai / fry pan, add oil and splutter mustard seeds.
6. Then add onion. Fry until the onions become translucent.
7. Add ginger garlic paste, green chilli and half of curry leaves. Fry well.
8. Now add all the spices from list 2, one by one and stir until the raw smell goes.
9. Now open the cooker and transfer the content to the Frypan / kadai.
10. Keep stirring well not to stick to the bottom.
11. Keep the flame in high until the water content is fully dried out.
12. Add the rest of the curry leaves and coconut oil and stir well.
13. When its dried each pieces can be separated.
14. Switch off the flame and serve the Beef Varattiyath hot
with appam, idiyappam, puttu etc.