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Meat RecipesBeef Recipes pg 3 >  Spicy Goan Beef Curry


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Serves 6


    • 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


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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