Goan Green Beef Curry

This Goan beef curry reminds me of something my papa used to cook. Comes rather close. You could swap beef for mutton.

Credit: Alves

Collect it

·       1 kg beef (cut into cubes)

·       small ball of tamarind in warm water

·       ½ Maggie cube

·       1 large onion chopped

·       1 medium tomato chopped

·       2 medium potato cut in cubes (medium size) [I omitted this]

·       1 ½ tablespoon vinegar

·       2 sprigs of curry leaves

·       2 pinch sugar

Masala to grind

·       8-9 sprigs of coriander leaves

·       4 cloves of garlic

·       4 large green chilies

·       2 Kashmiri chilies (optional)

·       1 inch cinnamon stick

·       14-16 peppercorns

·       ½ teaspoon cumin seeds

·       14 cloves

·       ½ inch ginger

·       ½ teaspoon turmeric powder

For marinade:

·       1 ½ teaspoon ginger & garlic paste

·       1 small lime (juice)

·       Salt to taste

CLEAN AND CUT the beef to desired size. Apply ginger & garlic paste, lime juice, salt and keep it aside.

GRIND masala and set aside

PRESSURE COOK the beef with 1 ½ cup water for 4 whistles (on medium flame).

*** If you are using tenderloin just 3 whistles will do.

CLEAN all the scum that rises on top.

RESERVE the stock that you get after boiling.

ADD oil to a pot / kadai /wok and sauté the onion till they turn translucent. Add the tomatoes and cook for a while till the turn soft.

ADD the potatoes and cook for 2 minutes. Add the boiled beef and cook for another 1 minutes.

ADD the ground masala to the pot. Add 1 cup of reserved stock into the mixer and clean the remaining masala and add to the pot.

5 minutes later ADD Maggie cube, vinegar and curry leaves. Add tamarind water as required

(approx. 3 – 4 tablespoon) and sugar.

Consistency of the gravy can be adjusted by using the reserved stock or water.

COVER AND COOK till the beef and potatoes are cooked. Check salt to taste.