Goan beef curry

    1 hour 55 min

    Transport yourself to the shores of Goa with this authentic beef curry. If you plan ahead, you can cook the beef itself ahead of time, then whip up the curry in less than 30 minutes.

    22 people made this

    Serves: 6 

    • 500g beef stewing steak
    • 6 dried red Kashmiri chillies
    • 4 black peppercorns
    • 2.5cm piece cinnamon
    • 3 cardamom pods
    • 1 1/2 tablespoons cumin seeds
    • 1 teaspoon coriander seeds
    • 6 garlic cloves, finely chopped
    • 2.5cm piece root ginger, finely chopped
    • 2 tablespoons oil or ghee
    • 4 to 6 fresh curry leaves
    • 1 large onion, chopped
    • 2 potatoes, cubed
    • 1 tomato, chopped
    • 1 handful green beans, sliced on the diagonal
    • 1/4 teaspoon turmeric
    • 4 tablespoons tamarind juice

    Prep:25min  ›  Cook:1hr30min  ›  Ready in:1hr55min 

    1. Place the beef in a small pan and cover with water. Season with salt. Bring to the boil, cover, then reduce heat to a simmer and cook gently for 1 to 2 hours, till beef is fork tender. Remove and cut beef into cubes, and reserve the remaining juices in the pan.
    2. In a dry frying pan over medium high heat, toast the chillies, peppercorns, cinnamon, cardamom, cumin and coriander till fragrant. Using a spice grinder, process the toasted spices to a fine powder, then add the garlic and ginger to create a paste.
    3. In a large saucepan or casserole, heat oil or ghee and add the curry leaves and chopped onions; fry till the onions turn golden brown. Add the spice paste and mix well. Then add the beef and its stock. Bring to the boil.
    4. Once boiling, add the potatoes, tomatoes, green beans and additional salt to taste. Cover, then reduce heat to a simmer and cook gently till potatoes are tender. Finish by adding the tamarind juice; cook a few minutes more and then serve hot with pulao or basmati rice.


    Instead of starting with whole spices and grinding them yourself, you can use ground spices. Toast the ground spices gently, then combine with the ginger and garlic to make a paste.
    Instead of a fresh tomato, you can opt to use a spoonful or two of tomato puree.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (2)


    Really nice and easy to make, tastes great. I used coconut oil and tamarind paste two teaspoons instead.  -  03 Feb 2016


    Very Good.... Perfect to my taste...! Thanks Louella  -  03 Dec 2013  (Review from Allrecipes India)