Margarita's International Recipes
Beef & Potato Curry
Beef curries are not what you would call prominent in Indian cuisine, given the sacred roll of cows in Hinduism. However, they can be found in Catholic goa and this simple curry is a perfect example of one. While I missed a couple of ingredients - the poppy seeds and the vinegar -, it proved very popular in my household. I think it'd be even better with those two.
You can adjust the heat in this recipe by deciding how many seeds from the chilis to incorporate.
Beef & Potato Curry
For the curry paste
- 6-8 dried red chilies
- 2 tsp. cooking oil
- 1 1/2 cups unsweetened shredded coconut
- 1 Tbsp. coriander seeds
- 1 tsp. cumin seeds
- 1/4 tsp. fenugreek seeds
- 2 tsp. poppy seeds (optional)
- 5-6 black peppercorns
- 4 garlic cloves
- 1" piece ginger, peeled.
- 1/2 -1 cup water
For the dish
- 1 Tbsp. oil
- 2 onions, chopped
- 1 lb beef chuck, cubed
- 1 large tomato, chopped
- 2 large potatoes, peeled & cubed
- 1 Tbsp. salt
- 1-2 cups water
- a dash of vinegar (optional)
Prepare the curry paste
Remove stems from dried chilies. Remove seeds as desired to control the spiciness of the curry.
Heat oil over high heat in a large skillet. Add the chilies, coconut, coriander, cumin, fenugreek and poppy seeds (if using) and peppercorns. Cook, stirring frequently, until the coconut is toasted and the spices are fragrant.
Using a blender or food processor, puree spice mixture, garlic, ginger and water together into a coarse paste.
Prepare the Beef Curry
Heat oil in a large pot over medium heat. Add the onions and cook for a couple of minutes. Add the beef and tomato and cook until brown. Turn the heat down to low and continue cooking for about ten minutes. Add the curry paste and the potatoes. Season with salt. Mix well and add enough water to partially cover the meat and potatoes. Bring to a boil, then turn temperature to low and simmer, uncovered, until the meat and potatoes are both tender, stirring occasionally. Taste, adjust seasoning and add vinegar, if using.
Adapted from Clyde's recipe at Goan Food Recipes
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