Spicy goan beef curry
If the Indian state of Goa was to be branded by one of its most popular dishes, it would be without any contest, Vindaloo! This recipe is influenced by Goan Vindaloo, but lighter in taste and texture. Serve it with basmati rice for a sumptuous meal!
– 7 dried red chili peppers; ¼ cup (65 ml) malt vinegar.
– 3 cloves garlic; 4-in (10-cm) piece peeled and chopped fresh ginger.
– 1 large onion, chopped; 1 tablespoon cumin seeds.
– 3 teaspoons coriander seeds; 2 teaspoons black mustard seeds.
– 1 teaspoon ground cinnamon; ½ tablespoon soy sauce;½ teaspoon ground turmeric.
– Salt, to taste; 2 lbs (1 kg) beef, cut into 1-in (2.5-cm) pieces.
– 3 tablespoons oil; 5 fresh curry leaves.
– 3 tablespoons tomato paste; 3 cups (750 ml) water.
– 1 tablespoon chopped fresh coriander leaves (cilantro).
Combine the red chili peppers and vinegar in a small bowl and set aside to soak for about 2 hours.
Grind together the soaked dried chili peppers with the vinegar, garlic, ginger and onion in a food processor until a fine paste has formed. Mix in the cumin, coriander, black mustard seeds, cinnamon, soy sauce, turmeric and salt. Blend again to make a smooth paste.
Combine the spice paste and the beef in a large bowl; mix well, making sure all the pieces are well coated with the marinade. Cover with plastic wrap and marinate in the refrigerator for at least 4 to 6 hours.
Heat the oil in a large non-stick saucepan over medium-high heat. Add the curry leaves and the beef with all the marinade. Increase the heat to high and cook, stirring until the pieces are well-browned, about 5 to 7 minutes.
Add the tomato paste and water, reduce the heat to medium and cook until the beef is tender, about 30 to 40 minutes.
Serve hot, garnished with the fresh coriander.
Food: Spicy Goan Beef Curry