SPICY GOAN BEEF CURRY
Serves 6
Ingredients
• 7 dried red chili peppers
• 1/4 cup malt vinegar
• 3 cloves garlic, peeled
• 1 (4-inch) ginger, peeled
• 1 large onion, chopped
• 1 tablespoon cumin seeds
• 3 teaspoons coriander seeds
• 2 teaspoons mustard seeds
• 1 teaspoon ground cinnamon
• 1/2 tablespoon soy sauce
• 1/2 teaspoon ground turmeric
• 2 pounds beef, cut into 1-inch pieces
• 3 tablespoons vegetable oil
• 5 curry leaves
• 3 tablespoons tomato paste
• 3 cups water
• 1 tablespoon cilantro, chopped
Directions
Soak the chili peppers in the vinegar for about 2 hours. In a food processor or a blender, grind together the chilies with the vinegar, garlic, ginger and onion until fine paste. Mix in the cumin, coriander, mustard, cinnamon, soy sauce and turmeric. Blend to make a smooth paste.
Add the spice paste to the beef and mix well in a large bowl, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 4 to 6 hours.
Heat the oil in a large nonstick saucepan over medium-high heat. Add the curry leaves and the beef with the marinade. Cook, stirring, over high heat until well-browned, about 5 to 7 minutes.
Add the tomato paste and water and cook until the beef is tender, about 30 to 40 minutes.
Serve hot garnished with cilantro.
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