Goan Beef Curry
Serves: 6
 
  • 8 cardamon pods, seeds removed
  • 1 teaspoon fennel seeds
  • 8 cloves
  • 10 cm cinnamon stick
  • ½ teaspoon fenugreek seeds
  • ½ teaspoon black pepper corns
  • 1 tablespoon coriander seeds
  • 1 tablespoon cumin seeds
  • 2 onions, finely chopped
  • 6 garlic cloves, finely chopped
  • 10 cm piece of ginger, grated
  • 1kg braising or stewing steak cut into 2.5cm cubes
  • ½ teaspoon ground turmeric
  • ½ - 1 teaspoon chilli powder
  • 350 ml coconut milk
  1. Using a spice grinder or mortar and pestle, grind the seeds from the cardamon pods, fennel seeds, cloves, cinnamon stick, fenugreek seeds, black pepper corns, coriander and cumin seeds, into a fine powder.
  2. Add a couple of tablespoons of oil to a heavy-based pan and heat over a medium heat. Add the onion, garlic and ginger and fry until lightly browned.
  3. Add the meat and fry until brown all over.
  4. Add all the spices and fry for a minute or two.
  5. Add the coconut milk and stir through.
  6. Cover, reduce the heat and simmer until the meat is tender. This can take 2-3 hours depending on the cut of meat you choose.
  7. If the liquid evaporates during cooking, add enough water to make a thick sauce. If the sauce is too liquid at the end of the cooking time, remove the lid and simmer until it evaporates.
  8. Season with salt to taste.
Food of India - Murdoch Books
Recipe by Villiers Brown at http://villiersbrown.com/goan-beef-curry/