Serves: 4
Total Calories: 1,835
1. Prepare the garlic and the ginger pastes. Then, place the meat in a medium non-reactive dish. Add the garlic and ginger pastes and salt, and mix well, making sure all the pieces are well-coated with the marinade. Cover with plastic wrap and marinate in the refrigerator at least 4 and up to 24 hours.
2. Prepare the coconut milk. In a nonstick skillet, dry-roast the coconut over medium heat, stirring and shaking the skillet, until just golden, 2 to 3 minutes. Transfer to a spice or coffee grinder and grind (in 2 batches, if needed) to make it as fine as possible. Transfer to a bowl.
3. To the same skillet, add the red chili peppers, cloves, star anise, cinnamon, black peppercorns, and coriander, white poppy, and cumin seeds, and dry-roast over medium heat until fragrant, about 2 minutes. Transfer to a spice or coffee grinder and grind to make them as fine as possible. Mix into the coconut.
4. Heat the oil in a large nonstick wok or saucepan over medium-high heat and cook the coconut-spice mixture, stirring, about 3 minutes, then add the beef pieces and continue to stir until the beef pieces are golden, about 15 minutes.
5. Add the water and bring to a boil over high heat. Reduce the heat to medium-low, cover the pan, and simmer until the pieces are tender and the sauce is thick, 30 to 35 minutes.
6. Mix in the coconut milk, vinegar, and wine and simmer another 10 to 15 minutes to blend the flavors. Transfer to a serving dish, sprinkle the black pepper on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Goan Beef Curry recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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