• In a mixer jar, add the shallots, ginger, garlic, Kashmiri chilli powder, turmeric powder, coriander powder, fennel powder, garam masala powder, ½ tsp pepper powder and cumin powder.
• Add water and grind to a fine paste.
• In a heavy-bottomed pan or kadai, heat 2 tbsps of coconut oil over medium heat.
• Add the ground paste and saute until the masala leaves the sides of the pan and thickens into a paste. Stir occasionally. This step requires patience, as the slow cooking allows the spices and oil to blend well, creating a rich and robust base for the dish.
• Once the masala has cooled slightly, mix it thoroughly with the beef cubes, coating each piece evenly.
• Transfer the marinated beef to a pressure cooker, adding salt and a small amount of water (about 1/4 cup) to help it cook without sticking.
• Pressure cook for 4–5 whistles on medium heat or until the beef is tender and well-cooked. Set aside.

Prepare the Roast:

• In a pan, add 1–2 tablespoons of coconut oil (to enhance the authentic Kerala flavour) and heat over medium flame.
• Once the oil is hot, add a handful of fresh curry leaves and thinly sliced coconut pieces to the pan.
• Sauté until the coconut slices turn golden brown and crispy, and the curry leaves are aromatic.
• Add one finely sliced onion and sauté it over medium heat until it turns translucent and soft.
• Once the onion is translucent, add the pressure-cooked beef (along with any remaining stock) to the pan.
• Stir well to coat the beef with the onions and continue cooking.
• Increase the heat slightly and cook the beef until all the stock or liquid has evaporated. This step helps concentrate the flavours, so let it cook until you see no more liquid in the pan.
• Sprinkle 1 teaspoon of freshly ground black pepper powder over the beef. This will add a final layer of spice and enhance the overall flavour.
• Taste the beef roast and adjust the salt as needed. Stir well to incorporate the pepper and salt evenly.
• Once the stock has evaporated, lower the flame to a gentle heat and continue to roast the beef, stirring occasionally. This process will take some time, as the beef slowly dries and browns, giving you that rich, dark, and dry consistency typical of Kerala beef roast.
• This extended roasting time gives the dish an authentic, bold flavour and a perfect dry texture!
• Finally, garnish with a teaspoon of coconut oil and curry leaves.
• Serve hot with Kerala parotta, appam, or steamed rice.