Louella's Goan Meat Curry

    45 mins

    I've used beef but the same recipe can be used for making lamb as well. It goes well with good quality crusty bread or with matar ka pulao.

    New Jersey, United States
    6 people made this

    Serves: 6 

    • 1/2 kg Beef/ lamb
    • 6 Red Kashmiri Chillies
    • 4 Peppercorns
    • 1 inch piece Cinnamon
    • 3 Cardamon /Elaichi
    • 1 1/2 tablespoon Cumin seeds
    • 1 teaspoon Corriander seeds
    • 6 Cloves Garlic
    • 1 inch piece Ginger
    • 1 sprig of Curry Leaves
    • 1 Large onion chopped
    • 1 Tomato chopped
    • 1/4 Teaspoon Tumeric Powder
    • 2 Potatoes cleaned and cubed
    • Handful of Green Beans sliced on the slant
    • 1/4 Cup Tamarind Juice

    Prep:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Boil the beef with some salt and cut it into cubes. Set aside the stock in which the beef was boiled.
    2. Dry roast the chillies and all the spices on a tawa. Grind together the roasted spices, chillies, and tumeric powder into a fine paste.
    3. In a pot put in 2 tablespoons of oil or ghee and put in the curry leaves and chopped onions and fry till the onions turn golden brown. Add the ground masala and mix well. Then add the meat cubes and the water or stock. Bring to a boil.
    4. When boiled put in the potatoes, chopped tomatoes, green beans and salt. Cover and simmer till the potatoes are cooked. Lastly add the tamarind juice stir and serve hot with pulao or white rice.


    Use a good garam masala instead of grinding all the spices and add tomato puree to give it a thick gravy.

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