Tradionally this fiery Goan dish is made with wine. But still substituting the wine with vinegar and blending the vinegar with aromatic spices gives this recipe a distinctive flavour.
Recipe source- Best Ever Indian cookbook
Ingredients:
- 1 kg lean beef-cut into cubes,
- 1 tbsp cumin seeds,
- 4 dried red chillies,
- 1 sp black peppercorns,
- cardamom seeds-from 5 pods,
- 1 tsp fenugreek seeds,
- 1 tsp mustard seeds,
- 1/2 tsp salt,
- 1/2 tsp demerara sugar,
- 4 tbsp white vinegar,
- 2 tbsp of cooking oil,
- 1 large onion-finely chopped,
- 1 tbsp ginger paste,
- 1 tbsp garlic paste,
- 1 tsp coriander powder and
- 1/2 tsp turmeric powder.
Method:
Put the cumin seeds,red chillies, peppercorns, cardamom seed, fenugreek seeds and mustard seeds into a spice grinder and grind to a fine powder. Spoon into a bowl and add the salt, sugarand vinegarand mix to a thin paste. Heat 1 tbsp of oil in a heavy pan and fry the onion for 10 minutes. Put the fried onions and the spice mixture into a food processor or a blender and make a coarse paste.
Now heat the remaining oil in the pan and fry the meat cubes for about 10-15 minutesuntil lightly browned. Remove with a slotted spoon and keep aside.In the same remaining oil add the ginger -garlic paste and fry for 2-3 minutes, add coriander powder and turmeric powder and stir for another minute. Add the spice and onion paste to this and fry for 5 minutes.Now return the beef cubes to the pan with 1 1/2 cup of water. Cover and simmer for around 1 hour or until the meat is tender. Serve hot with plain and yellow rice or with naan/chapathi.
You can just serve this with plain rice or if you want to serve as in the picture above. Infuse a pinch of saffron strands or dissolve little turmeric in a tbsp of hot water. And stir into half of the cooked plain rice and mix the yellow rice into the plain rice.
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