Goan Gosht Curry (Goan-Style Beef Stew)

This is one of my absolute favourite beef curries. Delicious! And not too difficult to throw together either. The vinegar stops the potatoes from breaking down too fast so they hold together while the beef tenderizes.

Goan Gosht Curry

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 450g stewing beef
• 1 tsp. cayenne
• 1/2 tsp. turmeric
• 250g russet (or other floury) potatoes, cut into 1" (2.5cm) cubes
• 2 Tbsp. canola (or other neutral) oil
• 4 green cardamom pods
• 2 bay leaves
• 2 (3") cinnamon sticks
• 120g shallots, thinly sliced
• 2 tsp. cumin seeds, ground
• 2 tsp. coriander seeds, ground
• 400mL coconut milk
• 430mL tinned diced tomatoes
• 1/4 c. malt vinegar
• 1 tsp. coarse sea salt
• 2 Tbsp. chopped fresh cilantro

Directions

1. Toss beef with cayenne and turmeric.
2. Cover and chill for up to 24 hours.
3. Heat oil over medium-high heat.
4. Add cardamom pods, bay leaves, and cinnamon sticks and sizzle for 10 seconds or so.
5. Add beef, shallots, and potatoes and stir-fry until beef is seared and shallots and potatoes are lightly browned (~5 minutes).
6. Add cumin and coriander and stir-fry for an additional 2 minutes.
7. Add coconut milk, tomatoes, vinegar, and salt and deglaze the pan.
8. Reduce heat to medium-low, cover, and simmer, stirring occasionally, until beef is very tender and potatoes are tender, but still firm (up to 1.5 hours).
9. Add cilantro and serve with crusty bread, naan, and/or rice.