A traditional Goan dish influenced by the Portuguese.
Ingredients:
1 kg Beef, cut into chunks
2 onions (sliced finely)
1-2 tomatoes chopped
2-3 red chiilies (Kasmiri preferred)
salt for seasoning
For the marination:
3 red chillies
1 tsp cummin seeds
10 peppercorn seeds
10 flakes of garlic
1 inch ginger
1 stick of cinammon
1-2 cloves
1 tablespoon turmeric
pinch of sugar
Grind all this into a fine paste with little vinegar or freshly squeezed lime juice.
Method:
1. Pierce the meat with a fork, apply the marination and leave for 2-3 hours or even overnight.
2. In a deep pan fry red chillies & onions until translucent, add tomatoes.
3. Add the meat and fry well. Add water depending on the amount of gravy required.
4. Cook meat until tender.
5. Slice thinly. Serve with roast potatoes.
Tips:
Roast beef makes a good filling for sandwiches. Roast beef can be made dry into a chilly fry or served as a gravy.
Ingredients:
1 kg Beef, cut into chunks
2 onions (sliced finely)
1-2 tomatoes chopped
2-3 red chiilies (Kasmiri preferred)
salt for seasoning
For the marination:
3 red chillies
1 tsp cummin seeds
10 peppercorn seeds
10 flakes of garlic
1 inch ginger
1 stick of cinammon
1-2 cloves
1 tablespoon turmeric
pinch of sugar
Grind all this into a fine paste with little vinegar or freshly squeezed lime juice.
Method:
1. Pierce the meat with a fork, apply the marination and leave for 2-3 hours or even overnight.
2. In a deep pan fry red chillies & onions until translucent, add tomatoes.
3. Add the meat and fry well. Add water depending on the amount of gravy required.
4. Cook meat until tender.
5. Slice thinly. Serve with roast potatoes.
Tips:
Roast beef makes a good filling for sandwiches. Roast beef can be made dry into a chilly fry or served as a gravy.
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