Goan Beef Curry

Transport yourself to the shores of Goa with this authentic beef curry. If you plan ahead, you can cook the beef itself ahead of time, then whip up the curry in less than 30 minutes. Serve curry hot with pulao or basmati rice.

• Preparation Time: 30 mins
• Cooking Time: 1 hr 30 mins
• Total Time: 2 hr
• Calories: 277 Calories

Ingredients

• salt to taste
• 1 large onion, chopped
• 6 cloves garlic, minced
• 2 tablespoons oil
• 1 (1 inch) piece cinnamon stick
• 1 teaspoon coriander seeds
• 2 medium potatoes, cubed
• 1 medium tomato, chopped
• 1 (1 inch) piece fresh ginger, finely chopped
• 3 cardamom pods
• 4 black peppercorns
• 1 ½ tablespoons cumin seeds
• 1 pound beef stewing steak
• 6 peppers Kashmiri chile peppers
• 4 to 6 fresh curry leaves
• ¼ cup fresh green beans, sliced diagonally
• 4 tablespoons tamarind juice

Recipe Instructions

Step 1

Place beef in a small pan, cover with water, and season with salt; bring to a boil. Cover, reduce heat to a simmer, and cook until beef is fork tender, 1 to 2 hours. Remove and cut beef into cubes; reserve remaining juices in the pan.

Step 2

Toast chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until fragrant, 2 to 3 minutes. Transfer to a spice grinder and process to a fine powder. Move to a mortar and pestle, add garlic and ginger, and grind into a paste.

Step 3

Heat oil in a large saucepan over medium heat. Add onion and curry leaves; cook until the onions turn golden brown, 5 to 7 minutes. Mix in spice paste until well combined. Add beef cubes and reserved juices; bring to a boil.

Step 4

Once boiling, add potatoes, tomato, and green beans. Season with additional salt to taste. Cover, reduce heat to a simmer, and cook gently until potatoes are tender, about 20 minutes. Finish by adding tamarind juice. Cook a few minutes more before serving.