Beef curry from Goa

Ingredients for 6 servings:

• 8 cardamom pods
• 1 tsp fennel seeds
• 8 carnations
• 10 cm cinnamon, whole
• ½ tsp fenugreek
• ½ tsp black pepper
• 3 tsp coriander
• 3 tsp cumin
• 125 ml oil
• 2 medium-sized onions, finely chopped
• 6 cloves garlic, finely chopped
• 10 cm ginger, grated
• 1 kg beef (pot roast), cut into 2.5 cm cubes
• ½ tsp ground turmeric
• 2 tsp chili, ground
• 100 ml cream (coconut cream)

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 1 hour; Total time approx. 1 hour 20 minutes

a very aromatic curry

Remove the cardamom seeds from the pods and grind them into a fine powder with the spices in a spice grinder or mortar. Heat the oil or ghee in a heavy saucepan over medium heat and lightly fry the onions, garlic, and ginger. Add the meat cubes and fry until browned all over. Add all the spices and fry for 1 minute. Deglaze with the coconut cream, which is the thick layer over the coconut water (so never shake the can), then slowly bring to a boil. Cover and simmer the meat for 1 hour or longer, until the meat is tender. If the liquid evaporates during cooking, add 200 ml of boiling water and stir in. The sauce should be thick. If the sauce is still too runny at the end of the cooking time, remove the lid and let the liquid evaporate. Season with salt.