Charred Spiced Dry Beef — Beef Sukka
A Mangalorean dry beef preparation with toasted spices, coconut, and curry leaves, slow-cooked then dry-fried until the masala clings tight and edges char.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Cut 440g beef chuck into 0.75-inch cubes. Thinly slice 8 shallots and 8 garlic cloves. Measure coriander seeds (3 tbsp), cumin seeds (1 tsp), fennel seeds (1 tsp), black peppercorns (1 tsp), fenugreek seeds (0.5 tsp), dried red chillies (6), and desiccated coconut (6 tbsp + 2 tbsp reserved). Have ginger-garlic paste, kashmiri chilli powder, turmeric, tamarind paste, salt, coconut oil, curry leaves, and fresh coriander ready.
Toast
Heat a dry skillet over medium heat. Toast coriander seeds, cumin seeds, fennel seeds, peppercorns, fenugreek seeds, and dried red chillies 2–3 minutes until fragrant. Add 4 tbsp coconut and toast 90 seconds, stirring, until golden. Cool 2 minutes.
Build 1
Grind cooled spices and coconut to coarse powder. Mix with ginger-garlic paste, kashmiri chilli powder, turmeric, tamarind paste, salt, and 6 tbsp water into a thick paste. Combine beef and spice paste in a saucepan with 400ml hot water.
Simmer
Cover and bring to boil over high heat, then reduce to low. Simmer 30–32 minutes, stirring once, until beef is fork-tender and most liquid evaporates. Uncover, cook 2–3 minutes on medium to dry remaining liquid until masala clings tightly.
Sauté
Heat 4 tbsp coconut oil in a wide skillet over medium-high heat. Add 24 curry leaves, let crackle 10 seconds. Add sliced shallots and garlic, cook 4–5 minutes, stirring, until edges brown and crisp.
Crisp
Add cooked beef with all masala to the skillet. Toss 4–5 minutes on medium-high, stirring, until deeply browned with slight char on edges. Add remaining 2 tbsp coconut, toss 60 seconds until fragrant and lightly toasted.
Rest and plate
Rest 1 minute off heat. Transfer to a plate, garnish with 2 tbsp fresh coriander. Serve with neer dosa, ghee rice, paratha, garlic pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.