Goan Beef Curry

I was on my search for a "different" beef preparation when I landed upon this Goan Beef Curry. The main thing I was looking for in the recipe was some unusual ingredient. We love beef big time and always make the Kerala style nadan beef recipes and hence was looking for a change this time. My search ended when I saw this Goan Beef Curry recipe in Lakshmi Nair's Cook Book - Pachaka Kala. The ingredients that made me try this recipe was fenugreek and mustard powder, that is unusual in a beef curry, at least for me. It was definitely worth the attempt!

On a different note, I am searching in CSN stores to pick up a Christmas gift for myself and my kitchen. As most of you know, you would be surprised with the array of their offerings which ranges from extra tall bar stools to great cookware which would be hard to find anywhere else. Now lets get on to the recipe!

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Serves around 10 people

Oil	- 5 tbsp
Onion	- 2.5 lbs (2 big - thinly sliced)
Garlic	- 18 pods
Chilly Powder	- 2 tbsp + 1tsp
Coriander Powder	- 3 tbsp
Cumin Powder	- 1.5 tsp
Mustard seeds	- 1.5 tsp
Fenugreek Powder	- 1.5 tsp
Turmeric Powder	- 1.5 tsp
White Vinegar	- 6 tbsp
Water	- 4 tbsp
Thick Coconut Milk	- 1.5 cup
Beef	- 3.5 lbs
Salt	- to taste

1. Crush the garlic using a mortar and pestle into a coarse paste.
2. Heat oil in a pressure cooker and saute the crushed garlic for a minute.
3. Add the thinly sliced onions and continue to saute until they turn transparent.
4. In the mean time, using a mortar and pestle or a mixer, grind the mustard seeds adding a little vinegar. You could also use mustard powder instead.
5. When the mustard is finely ground, add the chilly powder, coriander powder, cumin powder, fenugreek powder and turmeric powder and mix well with the remaining vinegar and water to make a fine paste.
6. Add this paste to the cooker and saute until all the water is gone and oil starts to ooze out.
7. Add the beef and salt to the cooker and cook for around 3 whistles or until the beef is cooked. Turn off the stove when the beef is done. No need to add any water, as there will be water coming from the beef.
8. When the pressure is released, open the cooker and turn on the stove again.
9. Add the coconut milk to gravy and mix well.
10. When the mixture starts to boil, turn off the stove and the beef curry would be ready to serve.

So if you are looking for a different beef curry recipe, this is definitely worth a try. The fenugreek together with the mustard paste gives the curry a unique taste and flavor.

Today I aslo happened to see the event at Chacko's Kitchen The 30 best recipes of 2010 and decided to give it a shot. I have sent across the Kinnathappam and Coconut Rice recipe to the event. Wish me luck!