Goan Beef Curry Recipe – Asian Recipes and Cooking Guide

This recipe can also be used for cooking lamb as well. It definitely goes well with some crusty bread.

Ingredients: (Serves 6)

8 cardamom pods
1 teaspoon fennel seeds
8 cloves
10 cm (4 inch) cinnamon stick
½ teaspoon fenugreek seeds
½ teaspoon ground black pepper
3 teaspoons cilantro seeds
3 teaspoons cumin seeds
125 ml (4 fl oz/½ cup) oil
2 onions, finely chopped
6 garlic cloves, finely chopped
10 cm (4 inch) piece of ginger, grated
1 kg (2 lb 4 oz) braising or stewing steak, cut into 2.5 cm (1 inch) cubes
½ teaspoon ground turmeric
2 teaspoons chili powder
100 g (3½ oz) creamed coconut, dissolved in 310 ml (10 fl oz/ 1¼ cups) water

Method:

Remove the seeds from the cardamom pods and grind them in a spice grinder or pestle and mortar with the fennel seeds, cloves, cinnamon stick, fenugreek seeds, black pepper and the cilantro and cumin seeds, until they form a fine powder.

Heat the oil in a karhai, heavy-based frying pan or casserole over medium heat and fry the onion, garlic and ginger until lightly browned. Add the meat and fry until brown all over. Add all the spices and fry for 1 minute. Add creamed coconut and bring slowly to the boil. Cover, reduce the heat. Simmer for about 1 hour, or until meat is tender.

If the liquid evaporates during cooking, add about 185 ml (6 fl oz/¾ cup) boiling water and stir to make a thick sauce. If the sauce is still too liquid at the end of the cooking time, simmer with the lid off until it evaporates. Season with salt, to taste.