Barbacoa with roasted coconut and chettinad spice rub

This version of meat comes from a transmogrified version of a Barbacoa, but flavoured with traditional south Indian spice mix where they would shudder at the mere thought of the holy cow tainting the spices .Never mind the fact that the neighbouring state Kerala has plenty of Beef Pepper fry .

But never mind we must go boldly where no man has gone before . We will then take it further and serve this rich spice laden stupedous concoction and put it in a bao or a sourdough bun or even a dosa .Our recipe serves 4 hungry people or more if you only serve it as finger food

Beef rump or similar-600 g
For the marinade
Yoghurt- 2 TB/55 gms approximately
Turmeric – 1/4 tsp , 2 gms
Ginger and Garlic paste- 2 t /10 gms
Salt- 1
For the gravy
Oil- 1T /20 gm
Curry leaves- 1 sprig/ 1 gms
green chilli- 2 ea/ 5 gms
Onions brown peeled and chopped-250 gms
Tomato crushed/ Tomato passata – 75 gms
coriander powder- 1 t/ 5gm
cumin powder- 1/2 t / 2 gm
chipotle chilli – 5 gms-
coconut cream- 100 ml
For the dry spice mix
Cardamom green- 3 ea
Cloves- 2
cinnamon stick – 1 small
Bayleaf- 1/2- The indian bayleaf is actually a cassia cinnamon leaf called tej patta, if you dont have that then use bay,
dessicated coconut- 1T/ 15 gms
peppercorns- 8-10
star anise/anasi poo- 1/2
fennel seeds- 1/2 t
Dagadphool/Kalpasi- 1-2 gms this gives it a unique aroma
Toast all in the microwave and then grind to a coarse mix
Method.
Marinate beef, ideally overnight, if pressed for time then atleast a few hours.
for the gravy, heat oil add curry leaves , and green chilli and then the chopped onions, sand saute till brown
add the powder spices and tomato and cook till the oil starts to separate from the mix.

Garnish with toasted sliced coconut ..

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