In case you wanted more 'No Coconut Curries' here is another option for you! This Goan Red Beef Curry is a favorite in our home— its aroma is simply able to draw anyone's attention! The beautiful balance of spice and tang is just lip-smacking.
Ingredients :-
500 grams Beef, cut into pieces
1 teaspoon Salt
2" piece of Ginger, crushed
1 whole Line
For the Red Curry Paste:
1 teaspoon Cumin Seeds
6 Cloves
12 Black Peppercorns
1/4 teaspoon Turmeric powder
2" Cinnamon
6 Garlic cloves
1" Ginger
8 Dried Kashmiri Chilies
Water, as needed
3-4 Tablespoons Oil
1 large Onion, finely sliced and halved
1 Green Chili, slit
1 large Tomato, finely chopped
1 large Potato, diced
Approx. 1/4 Cup Tamarind Juice (lime-sized portion)
Hot water, to adjust consistency
Salt to taste
1/2 teaspoon Sugar
Finely chopped Coriander
Cooking Method :-
At fist pour in to the bowl 500 gm Beef (cut in to pieces) then 1 tsp Salt, 2" piece Ginger crushed, Juice of 1 whole lime.
Give this a mix & set aside for 30 minutes (at last)
Then in a maxi grinder 1 TSP Cumin seeds, 6 Cloves, 12 Black peppercorns, 1/4 TSP Turmeric Power, 2" Cinnamon, 6 Garlic cloves, 1" Ginger, 8 Dried Kashmiri Chilis,.
Grind to a fine paste with some water.
Soak some Tamarind in a warm for later.
Heat oil in a pan then put into 1 Large Onion sliced, 1 slit Green Chili, Add some salt to hasten the cooking, cook till translucent then add 1 Large tomato, finely chopped, Cook till softened then cover & cook to quicken this process.
The onion & tomato must appear pulpy... Now add the marinated beef then cook on a high flame. the meat will start to give out water, Keep the flame on medium-low.
Cover & pour some water on the lid. Cook for 30 minutes or till the meat is tender. Check & stir at intervals.
You'll need to check if the meat is cooked. When almost cooked, add a diced potato. after some time The meat is now tender; give it all a good mix .
Increase the flame to medium-high then add the ground paste.
Mix well; I prefer a spatula.
Adjust the consistency (rinsing the mixer Jar) then add the Tamarind juice (squeeze the pulp). You can adjust this; approx. 1/2 CUP.
then add Salt to test, Bring to this boil.
Simmer for 10 minutes, Don't cover fully (may overflow). Pour hot water/tamarind water if the gravy is still too thick; then add 1/2 TSP add Sugar, Finally some chopped Coriander for finish.
SERVE TO HOT