Irachi Varattiyathu ~ Roast Meat with Coconut Peices

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Last Thursday, my parents arrived. Alhamdulillah, the feeling of having them back even though for a little time is priceless. There is a little extra joy coming ahead as my sister and her boy will join us this Thursday evening for a couple of weeks, InShaAllah… Looking forward to a fun filled Eid… 🙂 Ramadan is moving at a dizzying pace and somehow I am not able to keep up the pace. No wonder it is said, that “Ramadan is like a rare flower, that blossoms once a year. Just when you begin to smell its fragrance, it disappears for another year.” Whoever said this, has said it so true… 🙁

As I was going through the posts over the past few weeks, I have not posted any “serious” recipes as such. They have all been quick fixes – like juices, and snacks. I must say that when I have a look at my drafts, my collection of hard core cooking is less. 🙂 I guess that’s because I am kind of refraining from trying new non-vegetarian recipes since I am unable to eat them and going back to making whatever is on the blog, so in case I have a chance, I can re-click them for the blog too… 😉 Sometimes, I am feeling maybe I am selfish, but let it be that way for the time being… hehe.. Coming to this delicious beef roast that I have adapted from this awesome cookbook I own… Sometimes, I look at my collection of books and wonder why I have all of them, but Alhamdulillah, they have always given me a chance to keep trying new combinations. As per the book, this is a south Kerala specialty belonging to the Christian community. Beef cooked in a freshly ground masala and then finally tempered – doesn’t it sound just too delicious! One thing I like is how easy it is to put this together, just like how most of the recipes on the blog are! Those who are regular readers would understand how much I am a sucker to easy recipes… 😀 Off to this delicious one…

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Irachi Varattiyathu ~ Roast Meat with Coconut Peices

Course Mutton and Beef

Cuisine Kerala

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 3

Author Rafeeda

Ingredients

• 500 gm beef with bones
• 4 shallots sliced
• 1 stalk curry leaves
• 1/4 fresh coconut chopped into pieces
• 1 tsp white vinegar
• Salt to taste
• FOR GRINDING:
• 2 cloves garlic
• 1 inch pc ginger
• 2 shallots
• 1 tsp Kashmiri chilli powder
• 1/4 tsp turmeric powder
• 1/2 tsp black pepper powder
• 1 tsp coriander powder
• A pinch fennel seeds
• A pinch cumin seeds
• 1 cardamom
• 1 small pc cinnamon
• 2 cloves
• 2 tsp water
• FOR TEMPERING:
• 1 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1 small onions chopped
• 1 stalk curry leaves

Instructions

• Grind all ingredients under "for grinding".
• Mix all the ingredients except the tempering ingredients and ground mixture in a pressure cooker and mix well. Check for seasoning.
• Cook for around three whistles or till the beef gets cooked.
• Once the pressure is gone, open the lid and cook on high flame till the stock dries down.
• Heat oil, splutter mustard seeds. Saute onion till browned and add the curry leaves. Dump this mixutre into the roast.
• Serve hot with chapathis.