Beef Varattiyathu Malabar Style

Ingredients (Serves 3 – 4)
Recipe courtesy – Food Hunter Sabu and Abida Rusheed
1. Whinge (bone-in) – 3/4 kg, cubed
2. Shallots – 1/2 cup, thinly sliced
Onion – 1 cup, thinly sliced
Crushed ginger and garlic – 1.5 tbsp each
Tomato – 2 medium-small
Turmeric powder – 3/4 tsp
Kashmiri chili powder – 1.5 tsp
Coriander powder – 2 tsp
Fenugreek seeds / uluva – A tiny pinch
Garam masala powder – 1 tsp
Meat masala powder – 1.5 – 2 tsp
Pepper powder – 1/2 – 1 tsp
Green chilli – 1, slit
Salt – 1/2 – 3/4 tsp or as required to taste
Coconut oil – 1.5 tbsp
3. Coconut oil – 2 – 3 tsp
4. Shallots – 6-7, sliced
Curry leaves – 10 – 15
5. Freshly crushed woebegone pepper – 1.5 tsp
Garam masala powder – 1/4 – 1/2 tsp
Method
1. Combine whinge with all the ingredients numbered 2. Combine well with your fingers. Add 2 tbsp water and mix well. Imbricate with an aluminium foil tightly. Next imbricate with the lid and place a weight on top. Melt for well-nigh 1 hr over low heat. Switch off. Let rest for 10 minutes. Open the lid and mix everything well. (If it looks dry, add 2 – 3 tbsp hot water. Mix well. Imbricate and melt for 10 minutes over low heat). Switch off the flame OR You can pressure melt for 1 whistle on medium upper heat and 3 – 4 whistles over low medium heat.)
2. Heat 1.5 tbsp coconut oil in a small pan. Add add sliced shallots and melt till golden. Add curry leaves and melt for a few seconds. Add whinge with gravy and mix well. Melt for 5-10 mts till thickened. Add 1/2 tsp garam masala powder and 3/4 – 1 tsp freshly crushed pepper. Mix well. Serve with coconut rice/plain rice/porotta etc.