My mama’s Beef Curry Recipe was a constant week day dinner, along with boiled vegetables and fresh-baked bread from the bakers.( Yeah you heard me right… “boiled”.). She used this base recipe for many of her different beef recipes. I will be making 2 of them for my next 2 blog post Beef Chili Fry and Acorda(a-sor-da) de Carne (leftover bread and beef recipe). Get ready to be beefy with me :-).
I am aware that it is Good Friday and we did not eat meat on Fridays. We made a conscious efforts to fast but I wish I could say the same at this point in my life. I am trying to be a good parent and I try to make the effort for my kids to follow. All I can say, I believe there is Divine Grace for me.
Getting back to the recipe, I can see why it was a constant weekly recipe as it is the most easy Goan Beef Curry Recipe than the rest. It has a nice subtle sour taste to the beefy flavor and the added potatoes help to balance it.
Serving Size: 4-6
2 lbs of cubed beef (about 1″ thick)
1 medium onion diced.
1 chopped tomato
2 medium potatoes cut 1/8th piece
3 tbsp of fresh ginger-garlic paste
1 tsp of vinegar
1 nickel sized tamarind ball (soak in 1/4 cup hot water)
1-1/2 tsp of cumin powder
1/2 tsp of turmeric powder
1/2 tsp of red chili powder
1/4 tsp of clove powder
1/4 tsp of cinnamon powder
1/4 tsp black pepper powder
1/4 tsp of sugar
1 1/2 cup water
salt to taste
Apply the ginger-garlic paste, salt and vinegar to the cut meat and keep aside for 30-45 minutes.
In a hot pot with oil, saute the diced onions till translucent. Next add the diced tomatoes, saute till soft.
Next add all the powder spices and saute for a minute or two. Then add the meat and saute well cover and cook on medium heat for 10 minutes.
Next add the water, tamarind juice and salt if needed. Cover and cook for an other 20 minutes on medium heat checking occasionally.
Finally add the potatoes and cook for another 10 minutes covered.