Beef ularthiyathu

Step 1: Mix 2 ¼ lb boneless beef chuck with 1 oz ginger, 10 cloves garlic, ½ tsp ground turmeric, 1 tbsp Kashmiri chilli powder, 2 tbsp ground coriander, 2 tsp of 2 ½ tsp black peppercorns, 1 tsp fennel seeds, 1 tsp of 1 ½ tsp garam masala, 1 tbsp white vinegar and 2 tsp salt. Cover and marinate in the fridge for at least 1 hour (overnight is better).

Step 2: Put the beef in a heavy pot with 1 cup water, bring to the boil, then cover and simmer over a low heat for 1½ hours, stirring now and then, until a cube breaks easily with a spoon. (In a pressure cooker: 20 minutes at high pressure.) Add a splash more water if it catches.

Step 3: Uncover and boil for a few minutes until almost all the liquid has gone and the beef is coated in a thick masala.

Step 4: In a wide heavy pan, heat 4 tbsp coconut oil over a medium heat. Fry 2 ⅛ oz fresh coconut slivers (thenga kothu) for 4–5 minutes until golden at the edges.

Step 5: Add 15 shallots, 3 green chillies and 3 sprigs curry leaves and fry for 6 minutes until the shallots are golden.

Step 6: Add the beef with every bit of its masala. Roast over a medium-low heat for 20–25 minutes, turning every couple of minutes, until the pieces are dark brown, dry and glossy. Common mistake: turning the heat up to hurry this; the spices burn and turn bitter before the meat darkens.

Step 7: Sprinkle over the remaining 2 ½ tsp black peppercorns and 1 ½ tsp garam masala, toss for 1 minute and serve hot. It keeps in the fridge for 3 days; reheat until steaming hot.