This recipe for Indian beef roast is my simpler take on a very popular Keralite dish called erachi ularthiyathu, also known as Kerala beef fry. It’s a flavorful and fragrant dish made with beef roast, curry leaves, and frozen coconut slices (which can easily be found at any Indian grocery store).
Beef is a popular protein among Christians in India, especially in Kerala, a south Indian state located off the Malabar coast.
Keralite food is very different from the north Indian food I grew up eating (e.g. butter chicken, dal makhani). You won’t find Keralite Indian food in most restaurants so if you want to try this south Indian cuisine, you’re going to have to make it yourself. Thankfully, appliances like an instant pot or a slow cooker make this dish easy enough to make at home.
This recipe has the same flavors as Kerala beef fry, but it’s easier to make. The texture will be different though as this recipe calls for shredding the meat.
I use my homemade meat masala in this dish – it’s a great spice mix to keep around the kitchen. Meat masala is what I call south Indian garam masala, it’s very different from the garam masala you find in stores, which is a north Indian blend. I use meat masala in a lot of my Keralite recipes.
As for the rest of the ingredients, you can easily find them at your local Indian grocery store. If you don’t live near one, you can find most ingredients on Amazon, even curry leaves.
- 2 tablespoons coconut oil
- 1 teaspoon black mustard seeds
- 2 red onions diced
- 2 tablespoons minced garlic
- 1 ½ tablespoons minced ginger
- 1 serrano pepper minced
- 25-30 curry leaves 2-3 sprigs
- 1 tablespoon meat masala
- 1 tablespoon coriander powder
- 2 teaspoons Kashmiri red chili not spicy or paprika
- 1 teaspoon turmeric
- 1 teaspoon salt to taste
- ½ teaspoon freshly ground black pepper
- ½ teaspoon cayenne adjust to taste
- 2 ½ pounds beef roast chuck blade
- ¼ cup coconut slices
- 2 tablespoons lemon juice
- Press sauté and add the coconut oil to the pot and once it melts, add the mustard seeds. When the mustard seeds begin to sizzle, add the onions and sauté for 7-8 minutes, or until they start to brown.
- Add the garlic, ginger, serrano pepper, curry leaves, spices and stir, then add the beef roast, coconut slices, and lemon juice.
- Secure the lid, close the pressure valve, and cook for 1 hour at high pressure.
- Naturally release pressure.
- Open the lid and using two forks, shred the meat. If the meat released a lot of liquid, press the sauté button to boil off any extra liquid.
- In a slow cooker, add the red onions, coconut oil, mustard seeds, and salt. Cook on high for 1 hour while you prepare the rest of your ingredients.
- Add the remaining ingredients except for the coconut slices. Cook on high for 3 hours.
- Shred the meat and add the coconut slices. Cook on high for 1 hour then serve.
- *You can add all of the ingredients to the slow cooker at once – I just like breaking it up the way I have written here because I think it helps bring out more flavor.