Kerala has grown and traded cinnamon since antiquity (the Malabar coast was the port through which true Sri Lankan cinnamon and local cassia entered the ancient spice routes. Beef ularthiyathu is the signature dish of Kerala's Syrian Christian community, who have been cooking with cinnamon for over 2,000 years. The beef is slow-cooked in coconut oil with cinnamon bark, black pepper, curry leaves, dried chillies and coconut pieces until completely dry and deeply fragrant) a cooking style that concentrates the spice into the meat.
Ingredients
Main
500 g beef chuck, cut into small 2cm cubes
Marinade
2 tsp ground coriander
0.5 tsp ground turmeric
1 tsp coarsely ground black pepper
1 tbsp white vinegar
1 tsp salt
Cooking
3 tbsp coconut oil
Aromatics
1 large onion, thinly sliced
1.5 tbsp fresh ginger, grated
6 cloves garlic, thinly sliced
2 sprigs fresh curry leaves
4 dried red chillies
Spices
2 cinnamon sticks
1 tsp garam masala
Flavour
3 tbsp fresh coconut pieces or desiccated coconut
Method
Combine the beef cubes with ground coriander, turmeric, coarsely ground black pepper, vinegar and salt. Toss well to coat. Leave to marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
Heat the coconut oil in a large heavy-based pan or kadai over medium heat. Add the cinnamon sticks and curry leaves; they will splutter and release their fragrance within 30 seconds.
Add the sliced onion and cook, stirring frequently, for 10-12 minutes until deeply golden and beginning to caramelise.
Add the ginger, garlic and dried red chillies. Cook for 2-3 minutes, stirring, until golden.
Increase the heat to medium-high. Add the marinated beef and stir well to combine with the onion mixture. Cook, stirring every few minutes, until the beef is sealed and browned on all sides.
Continue cooking on medium heat, uncovered, stirring occasionally, for 20-25 minutes as the liquid released by the beef evaporates and the meat begins to fry in the oil.
Add the coconut pieces or desiccated coconut. Stir and fry on low-medium heat for a further 5-7 minutes until the coconut is toasted and the beef is dry and slightly crisp at the edges.
Sprinkle over the garam masala, stir well and cook for 1 more minute. Taste for salt and seasoning. Remove the cinnamon sticks before serving.
Notes
Beef ularthiyathu is traditionally served with rice and coconut chutney or Kerala-style parotta. The dish keeps well refrigerated for up to 3 days and can be reheated with a splash of water to prevent sticking.
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