Learn how to recreate the delicious restaurant-style Beef Kizhi and Paratha at home with this recipe from Matty Matheson. Inspired by Kerala Curry House, this dish is packed with deep spices and rich flavors that will leave you wanting more. The beef is marinated in a mixture of turmeric, black pepper, garam masala, and vinegar, then cooked until tender. In a separate pot, onions, garlic, ginger, and spices are sautéed before adding tomatoes, curry leaves, and beef stock. The beef is then added to the sauce and simmered until the flavors meld together. To serve, the beef mixture is wrapped in banana leaves along with pre-made paratha, thinly sliced onions, tomatoes, carrots, cilantro, and lemon. The bundles are cooked until golden brown and then unwrapped for a mouthwatering meal. Follow this recipe to enjoy the taste of Kerala Curry House in the comfort of your own home.

INGREDIENTS:
For the Beef Curry Marinade
2 pounds chuck, cut into 2 inch cubes
1 teaspoon turmeric
1 teaspoon black pepper
1 teaspoon garam masala
1 tablespoon vinegar
Kosher salt

For the Beef Curry
¼ cup coconut oil
2 red onions
2 tablespoons garlic
2 tablespoons ginger
Kosher salt, to taste
1 teaspoon turmeric
1 teaspoon coriander
1 tablespoon chili powder
1 teaspoon garam masala
½ teaspoon fennel powder
2 roma tomatoes, roughly chopped
6-10 curry leaves
4-6 cups beef stock
Water, as needed
2 green chilies, split
Jasmine rice

For the Banana Leaves and Paratha
12 banana leaves
Pre-made paratha
Red onion, thinly sliced
Roma tomato, thinly sliced
Carrot, thinly sliced
Lemon, thinly sliced
Chopped cilantro

COOKING METHOD:
1. In a large mixing bowl, add beef, spices and vinegar stir to fully coat. Cover and let it marinade for 30 minutes.
2. Transfer marinated beef into a large pot and add just enough water to cover the beef. Cover the pot with a lid and bring to a boil, then reduce to a simmer. Cook until the beef is tender, but not falling apart, about 1 hour.
3. In another pot, add coconut oil and once shimmering, add onions and cook for 2-3 minutes. Then add garlic, ginger and salt and stir to combine. Cook until soft and translucent, then add turmeric and coriander and cook for 2-3 minutes. Add kashmiri chili powder and stir to combine. Cook for 1 minute, then add garam masala and repeat the process. Add fennel powder and stir to combine.
4. Then add tomato, curry leaves and stir to combine. Top with beef stock, cover with a lid and bring to a simmer. Cook until the oils have separated and the sauce has slightly reduced. Then add beef and stir to combine. Add water, if needed, to thin sauce, then add green chilies. Simmer for 5 minutes, then remove from the heat.

For the Banana Leaf Process
1. Lightly heat the banana leaves in the oven until they are pliable. Then add two paratha to the base, along with a generous spoonful of the beef mixture. Top with a small handful of onion, tomato, cilantro, carrot, and lemon and wrap the entire thing up into a small bundle.
2. In a large skillet, add oil over medium high heat. Once shimmering, add the bundles of banana leaves. Cook until the bottom of the leaves are deeply golden brown, then remove from the pan.
3. Unwrap and serve immediately.