Beef Aad Maas (Meat Bone Curry)

In Konkani, "aad" means "bone" and "maas" is "meat". This mouthwatering, slow-cooked dish is made with tender beef on the bone, simmered in a rich and flavourful gravy. Popular in many households and restaurants, showcasing the region's love for bold flavours and spices. I have developed a convenient quick recipe with spice powders, ideal for busy schedules and eliminating the need for grinding. The beef is marinated in a blend of aromatic spices and vinegar, which adds a tangy depth to the dish. Slow-cooked allowing the meat to absorb all the flavours, resulting in a tender and juicy texture that falls off the bone. Often served with rice or bread, making it a comforting and satisfying meal. Its unique flavour profile and tender meat have made it a favourite among locals and visitors alike, offering a taste of Goa's rich culinary heritage.

Beef bone meat is a nutrient-rich food, providing protein and fat. A good source of essential minerals like iron, phosphorus, zinc, and selenium. Additionally, it is rich in several B vitamins including niacin and riboflavin. However, it is also relatively high in saturated fat and cholesterol. Hence, consuming in moderation is key.

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​Beef Aad Maas (Meat Bone Curry)
(Serves 8)

Ingredients:
2 kgs beef ribs (cut into pieces)
2 large onions (sliced)
1 large tomato (chopped)
4 long green chillies (slit)
1 teaspoon turmeric powder
2 teaspoons chilli powder
1 teaspoon cumin powder
1 teaspoon pepper powder
1 and 1/2 teaspoons cinnamon powder
3/4 teaspoon clove powder
1-inch ginger (grated)
2 tablespoons chopped garlic
1/4 cup vinegar
1 cup tamarind water
a pinch of sugar
salt

Method:
Wash bone meat, drain well, season with salt and marinate with garlic, ginger, spice powders and vinegar for a couple of hours or more.

In a pan, add the marinated bone meat along with onions, tomato, green chillies, and tamarind water. Place the pan on medium heat and cook till the meat draws away from the bone, around 45 minutes to an hour. Taste for seasoning, add sugar and salt.

Serve hot.

Note:

1. No oil is used in this dish.
2. No additional water was used. Cook on medium heat and if required, add water until meat is tender and draws away from the bone.
3. In Goa, when I prepared the same dish, the rib meat was extremely tough. I first cooked it on medium heat in a pan and then, pressure cooked the meat for 10, 12 and finally 20 whistles until it was tender. The bone meat in Goa was incredibly delicious compared to one from the Canadian supermarket.​
4. The same dish can be prepared with a ground paste. Follow recipe at this link: www.celebrationinmykitchen.com/aad-maas-meat-bone-curry