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.
· 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
· 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.