Ingredients
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8
-
1
-
8
-
4
-
1/2
-
3/4
-
3
-
3
-
2 - 3
-
2
-
-
-
-
-
Directions
Goan Beef Curry,I purchased this wonderful cookbook over the holidays–The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.,I usually do not comment but this time I had too> This is a simple but delicious recipe. The only thing I did different with this recipie is I added 1/2 cup of canned coconut water. Thank You Ms. Paula.,Finger licking scrumptious! Even next day left overs are yummy. It deserves it’s 5 star rating. Thanks Paula for sharing. I am going to make this for the next house party with goat meat.
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Steps
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1
Done
|
Remove Seeds from Cardamom Pods and Grind Them in a Spice Grinder Along With the Fennel Seeds, Cloves, Cinnamon Stick, Fenugreek Seeds, Peppercorns, Coriander and Cumin Seeds. Set Aside. |
|
2
Done
|
in a Heavy Skillet or Dutch Oven, Heat the Oil Over Medium Heat; Add the Onions, Garlic and Ginger, Cook Stirring Frequently Until Lightly Browned. |
|
3
Done
|
Add the Meat and Continue to Cook Until Brown All Over; Add All the Spices and Cook For 1 Minute; Add Creamed Coconut and 1 Cup of Water, Stir to Combine; or Stir in the Coconut Milk. |
|
4
Done
|
Cover and Cook on Low For 1 Hour, Stir. If the Sauce Is Too Liquid, Uncover, Turn Up Heat to Medium and Cook For an Additional 20 to 30 Minutes or Until Meat Is Tender. If You Do not Need to Reduce the Sauce, Keep Covered and Continue Cooking Until Meat Is Tender. |
|
5
Done
|
Season With Salt to Taste and Serve Over Basmati Rice. |
|
6
Done
|
Please Note: This Can Be Cooked in a Crock Pot but Liquid Should Be Reduced Accordingly. |
