Goan Beef Green Curry

Another Goan curry that uses the Cafreal style Masala mix. This beef curry goes well with either Pao or with Rice and is another favorite for special occasions. If you would be interested to know about Cafreal and its origins, please read here, makes a interesting read about history and evolution of flavours during the age of discovery.

Ingredient List:

1/2 Kg tender Beef (Cubed to bite size)

Masala:
1 inch Ginger
3-4 Garlic Cloves
Coriander Leaves (Small Bunch)
1 Piece of Cinnamon
3-4 Cloves
5-6 pieces Black Pepper
1 tsp Cumin Seeds
1 Small Tamarind Ball

For Preparation:
1 Onion
1 Chili
2 small potatoes (Cubed)
1 Tomato (Finely Chopped)
4-5 Curry Leaves (Optional)
1/2 tbs Vinegar

Put all of the Masala ingredients and grind to fine paste with water and keep aside.

In a cooking container heat some oil and fry the finely cut onion till nicely brown, then add the tomatoes and chill and fry for 2 more minutes. Now add a few curry leaves and mix well. Now add the beef, mix well and continue cooking for a few minutes.

Now add the ground Masala mixture, Potatoes, Vinegar and a cup of water and let cook for at least 30 minutes till oil separates and floats. Taste and see if the curry consistency is not too thick, if needed add some water, at this stage and cook additional 2 minutes.

Serve with Rice or Pao and Enjoy!!!!

Lamb cooked in Goan Green Curry

Ingredients:

Lamb

3 Cardomon

1 Cinamon stick

4 Cloves

1 Star anise

3 tbs Green masala

3 tbs Red wine

Salt

1 tbs Vinegar

1 tsp Honey

1 onion Onion

2 Green chillies

3 tbs Olive oil

1 tsp Tumeric powder

Salt the meat and marinate in two tablespoons of green masala and half a teaspoon of tumeric powder. Add red wine, vinegar and honey. Mix well and let marinate for atleast 30 minutes.

Add cardomons, staranise, cloves and cinnamon in oil and let it sizzle. Now Lightly fry onions and chillies and Fry for a few more minutes  until the onion is golden brown. Now add the meat. and Lightly fry the meat before adding about two cups of warm water. Close the lid and let cook for at least 45minutes to soften the meat and when the oil start to float you know its ready.

Best Enjoyed with a bowl of rice.