My husband John was born in Uganda, East Africa, and had to return to Goa with his family during the turn of events under the Idi Amin regime. John’s father was an account manager at a coffee plantation. Losing his job and entire livelihood in Uganda, he was devastated and died at a young age of 52 years leaving behind his wife with six children. John is the oldest and the family had to start life again from scratch. When times were hard with limited ingredients available, my mother-in-law would cook up meals with what she had, to feed the family. In Goa, she took up to farming, growing rice, onions, chillies, tomatoes, sweet potatoes and beans, just to name a few.
This is her simple beef curry. No coconut or red chillies are used in the preparation. Green chillies are ground with the spices to a paste which lend a dark colour to the gravy. The meat is cooked with the ground masala and tamarind water until tender. A dash of vinegar enhances the taste and balances the flavour. Addition of potatoes makes it a substantial dish. Served with rice or relished with pao (bread), this curried beef is mildly spiced and delicious.
Like most of the Goan meat dishes, the gravy matures and taste delightful the next day. It can be made ahead and if it thickens, the consistency can be adjusted with some water. I prefer to make this curry especially as a treat for my husband as it reminds him of his dear mother. Moreover, the grinding of the paste is fast and quick with no coconut and red chillies. Finally, the Canadian beef is so tender and the dish is ready in minutes.
This is her simple beef curry. No coconut or red chillies are used in the preparation. Green chillies are ground with the spices to a paste which lend a dark colour to the gravy. The meat is cooked with the ground masala and tamarind water until tender. A dash of vinegar enhances the taste and balances the flavour. Addition of potatoes makes it a substantial dish. Served with rice or relished with pao (bread), this curried beef is mildly spiced and delicious.
Like most of the Goan meat dishes, the gravy matures and taste delightful the next day. It can be made ahead and if it thickens, the consistency can be adjusted with some water. I prefer to make this curry especially as a treat for my husband as it reminds him of his dear mother. Moreover, the grinding of the paste is fast and quick with no coconut and red chillies. Finally, the Canadian beef is so tender and the dish is ready in minutes.
Beef Curry
(Serves 8)
Ingredients:
1 kg boneless beef
1 cup light tamarind water
1/2 cup water
4 large potatoes (quartered)
1 large onion (chopped, around 2 cups)
1 tomato (chopped)
1 tablespoon vinegar
a pinch of sugar
1/2 bouillon cube
few coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a paste (with little water)
6 green chillies
4 large cloves of garlic
1” ginger
2 cinnamon sticks (1.5” each)
6 cloves
10 whole black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Cut beef into cubes, wash, drain well and season with salt.
Heat oil in a pan and sauté onion till translucent. Add the tomatoes and when pulpy, stir in the ground paste. Cook for a couple of minutes and then mix in the beef pieces. Coat the pieces with the spice paste and add tamarind water and 1/2 cup water (after passing it through the blender jar used in grinding).
On medium heat, let beef cook till half done. Now add the potatoes, bouillon cube and vinegar. Continue cooking till beef and potatoes are cooked. Adjust seasoning by adding a pinch of sugar and salt.
Garnish with coriander leaves and serve hot with rice, roti or pao (bread).
Note:
(Serves 8)
Ingredients:
1 kg boneless beef
1 cup light tamarind water
1/2 cup water
4 large potatoes (quartered)
1 large onion (chopped, around 2 cups)
1 tomato (chopped)
1 tablespoon vinegar
a pinch of sugar
1/2 bouillon cube
few coriander leaves (chopped)
2 tablespoons oil
salt
Grind to a paste (with little water)
6 green chillies
4 large cloves of garlic
1” ginger
2 cinnamon sticks (1.5” each)
6 cloves
10 whole black peppercorns
1 teaspoon cumin seeds
1/2 teaspoon turmeric powder
Method:
Cut beef into cubes, wash, drain well and season with salt.
Heat oil in a pan and sauté onion till translucent. Add the tomatoes and when pulpy, stir in the ground paste. Cook for a couple of minutes and then mix in the beef pieces. Coat the pieces with the spice paste and add tamarind water and 1/2 cup water (after passing it through the blender jar used in grinding).
On medium heat, let beef cook till half done. Now add the potatoes, bouillon cube and vinegar. Continue cooking till beef and potatoes are cooked. Adjust seasoning by adding a pinch of sugar and salt.
Garnish with coriander leaves and serve hot with rice, roti or pao (bread).
Note:
- Do not overcook the potatoes. They will thicken the gravy. Always cut potatoes into uniform size so that they cook at the same time. If you do overcook them, the gravy will thicken. Add some water to thin gravy down.
- Beef can be replaced with chicken.
