• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

MyIndianStove

  • Recipes
    • All Recipes
    • Recipes By Category
    • Best Indian Cookbooks, Food Blogs, & YouTube Cooking Shows
    • Top 20 Indian Dishes eCookBook
    • Almond Flour Chocolate Cookies with Walnuts
    • Indianish Winter Cookies
    • Glorious Chicken Mulligatawny Soup
    • Homemade Potato Roll Recipe
    • Indian-Spiced Kabab Recipe
    • Spiced Crunchy Roasted Potatoes
    • Gluten-free Spiced Carrot Cake
    • 6-Ingredient Indian Mango Custard
  • Articles
    • All Articles
    • About Indian Food
      • About Indian Food
      • Flavors of India
      • Typical Indian Meals
      • Indian Food in 2020
      • Indian Drinks
      • Indian Grocery List for Advanced Cooks
      • Curry Leaf Substitutes & Where to Buy Plants or Leaves
      • Coconut Facts, Substitutes, & Measures
    • Assumptions I Avoid
    • Essential Indian Pantry
    • Indian Cooking Basics
    • Top 20 Most Popular Indian Dishes & Recipes
    • Top 10 Tips for Indian Cooking Basics
    • Take a Look at Our eCookBook
    • 2020 Best of MyIndianStove
    • 10 Things To Do With Leftover Curry
  • Substitutes
  • Glossary
menu icon
go to homepage
  • All Articles
  • All Recipes
  • Free eBook
  • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • All Articles
    • All Recipes
    • Free eBook
    • Weekly Digest
    • Email
    • Facebook
    • Pinterest
  • ×

    Home » Recipes » Beef, Lamb, and Pork Recipes

     Easy, Rich Indian Beef Curry Goan-Style

    Published: Sep 23, 2020 · Modified: Apr 19, 2022 by Alonna

     Indian beef curry is fragrant with the flavors of Goa. Taste memorable warming spices and a piquancy from a bit of vinegar. And see how to cook it 3 ways!
    Jump to Recipe Print Recipe
    Red beef curry served on a bed of basmati rice with fresh chillies and a flutter of fresh cilantro leaves.

    This recipe is a simple Goan-style beef curry with instructions on how to make it on the stove, in an Instant Pot, and in your slow cooker. Go a step farther and make a Goan garam masala for an even easier beef curry. You might also like to try a Kerala-Style Beef Curry or an Easy Lamb Vindaloo.

    Red Beef Curry (Goan) Served on a bed of basmati rice with fresh chillies and a flutter of fresh cilantro leaves.
    Red beef curry is fragrant with warming spices, piquant from a bit of vinegar, rich and oh, so flavorful. Instructions for Instant Pot, slower cooker, and stove included!
    Jump to:
    • What I love about this Goan-Style Beef Curry
    • Ingredients
    • Cook Indian Beef Curry 3 Ways!
    • Frequently Asked Questions
    • What are the spices used in Goa? 
    • Try these Goan recipes too!
    • Recipe Card 📖

    While eating beef in India is not common, there are a few states it is eaten. Goan Muslims and Christians account for roughly one-third of Goa's population, and they love their beef.

    I’ve styled this Indian beef curry after the Goan beef baffad (buffad, or bafado). Karen Ahmed’s beef baffad curry recipe posted on her vlog "Kravings," inspired this recipe. It is rich and flavorful with the fragrance of cinnamon, cloves, and cardamom, a bit of tang from tamarind and vinegar, and finished with a good hit of spice from black pepper and dried, whole Kashmiri chilies. And if you would like to try a beef curry from the state of Kerala, try my Instant Pot Kerala beef curry.

    What I love about this Goan-Style Beef Curry

    • This beef stew is vibrant with the flavors of Goa
    • It is easy to make
    • There are no hard-to-find ingredients
    • You can make it on the stovetop, in the oven, Instant Pot, or slow cooker
    • It is the perfect make-ahead dish to surprise and delight guests

    Ingredients

    Ingredietns for Goan beef curry
    Red beef curry is fragrant with warming spices, piquant from a bit of vinegar, rich and oh, so flavorful. Instructions for Instant Pot, slower cooker, and stove included!

    The protein: If you are not a beef eater, bone-in, skinless chicken thighs, pork, or even lamb works beautifully with this delicious masala. However, you will need to adjust your cook times.

    When using beef: In a perfect world, you would use beef chuck roast and cut it up into 2-inch cubes (or the size that makes you happy). However, sadly we are not always living in such a world. In that case, buying already cut stew meat will give very satisfactory results. By the way, if buying a whole roast, I get an additional 1/2 pound to account for the fat that needs to be removed.

    The souring agent: Tamarind is typically used, however, you can use an equal amount of lemon or lime juice. I use the Tamicon tamarind concentrate, but an equal amount of paste will work also. If you are using a block of tamarind, measure a Key lime size, about 1.4 inches (3.5cm) diameter, 1-1/8 ounce (32 grams), or fills 1-1/2 tablespoons.

    The spices for a Goan curry sauce: I like to use my homemade Goan garam masala if I have it on hand. Otherwise, I have a simple spice mix of whole spices that you toast and grind. These are cinnamon, cloves, cardamom, black pepper, and cumin.

    Goan Garam Masala - A spice tine filled with spice powder with whole spices keeping it company.
    Fragrant with the flavors of Goa highlighting coriander and the heat from red chilies and black pepper, this just may become your favorite “curry powder.”

    The chilies: The liveliness in this curry is from a combination of fresh green chilies, black pepper, and dried Kashmiri red chilies. Add more or less to your taste, as usual.

    • Fresh chilies: I use four small green chilies I find at my local Indian grocery, but Serranos or even jalapeños are good substitutes. Since I like to start my recipes on the mild side, two teaspoons of minced chili is a good place to start.
    • Dried chilies: Since Kashmiri chiles are not very hot. I think an Amarillo or guajillo chili might do the trick or increase the ground black pepper. If you can't find whole Kashmiri chilies, each chili equals 1/2 teaspoon of ground Kasmiri powder.

    The liquid: Many red beef curry recipes call for beef stock, but I like to use a combination of stock and coconut milk.

    The fat: I like to use coconut oil, but ghee or your favorite oil will do the trick.

    Cook Indian Beef Curry 3 Ways!

    One of the beauties of Goan beef curry is that make it successfully in three different ways (four if you count both on the stovetop and in the oven). So you can choose, depending on the time you have and how you like to cook.

    How long it takes for your meat to get tender depends on cube size, your pot, and your equipment. The prep and cooking times listed below are for the Instant Pot cooking method. The stove and slow cooker methods will take longer, so factor that in when planning your cook. Here is how to make it:

    All three ways begin the same by caramelizing the onions to a beautiful dark brown. This takes time, but it is a crucial step, so no cheating. If you are short on time you might brown the onions a day or two ahead.

    How to Cook Onions (Brista) - Cooking onions to dark crispy brown.
    Onions are the foundation for many dishes, and cooking them properly is key to a good start. Learn to cook them from translucent to crispy, crunchy umami bombs.

    While the onions are cooking, put together your sauce ingredients. If you don't have a homemade Goan garam masala, measure, toast, and grind the spices needed for this recipe.

    Briefly cook the ginger, garlic, and minced green chili. Then combine all the rest ingredients.

    Stovetop and Oven

    IMPORTANT: Cover and bake in a preheated oven on 325°F (160°C) for 1 1/2 to 2 1/2 hours, or until the beef is tender. You can also use your stovetop to cook this beef stew.

    Red Beef Curry (Goan) The curry cooked in a dutch oven.
    Red beef curry is fragrant with warming spices, piquant from a bit of vinegar, rich and oh, so flavorful. Instructions for Instant Pot, slower cooker, and stove included!

    Instant Pot

    Cook the beef curry on High Pressure for 40 minutes, then on Natural Pressure Release for 10 minutes. If the sauce is too thin for your liking, remove the beef and cook on the sauté mode until it thickens.

    Slow Cooker

    Cook the curry on high for 4 to 6 hours, or low for 8 to 10 hours until the beef is tender. My preference is to cook in a slow cooker if I am organized. All that is required is the initial 25-minute prep, pop everything in the slow cooker and cook.

    Finishing

    Taste for salt, vinegar, and heat levels, adding ground black pepper or red chili as needed.

    Frequently Asked Questions

    Can I add vegetables to this curry?

    Yes! The most common vegetable is peeled potatoes cut into 1-inch cubes and stirred in the mixture when ready to cook the curry. Carrots and sweet potatoes work great too. Adding vegetables makes a lovely, comforting twist on meat and potatoes.

    Can I make this curry a day ahead?

    Not only can, but it is even better the next day, as with many curries.

    Have you ever made this beef stew "pot roast" style?

    Yes, it was a happy twist on typical comfort food. I used the slow cooker and made slits in the roast to allow the spices to penetrate. It was yummy!

    If I don't have time to make a Goan garam masala, will my curry still be as good?

    While the homemade garam masala is more complex and nuanced, this dish has so many flavor components that it will still be rich and vibrant with the recipe's spice mix!

    What are the spices used in Goa? 

    I must preface this subject by saying the following are general guidelines. Each cook will have his or her favorite spice combination:

    Goan cooks mostly rely on coriander, dried red chilies, black peppercorns, fennel, and star anise, along with small amounts of cinnamon, nutmeg, cardamom, and mace for their unique blend of flavors. Here is a recipe for MyIndianStove's Goan garam masala.

    If you would like to see how the spice mixtures change from one region of India to another, take a look at MyIndianStove's Kerala garam masala.

    For non-Indians, the garam masala we are most familiar with comes from Northern India. This combination starts with a large amount of coriander seeds and adds smaller measures of cinnamon, cardamom, cumin, fennel, and cloves. Here is a recipe for MyIndianStove's North Indian-style garam masala.

    Try these Goan recipes too!

    • Rich and Tangy Pork Vindaloo
    • Goan Spice Mix Recipe (Garam Masala)
    • Kerala Beef Curry with Coconut Milk
    • Goan Chicken Biryani

    Did you try this recipe? I’d love to hear about it! Please rate by clicking stars ⭐️ on the recipe card and/or let me know in the comments below. Thank you! ~Alonna

    Recipe Card 📖

    Red beef curry served on a bed of basmati rice with fresh chillies and a flutter of fresh cilantro leaves.

    Easy, Rich Goan Beef Curry (Buffad)

     Indian beef curry is fragrant with the flavors of Goa. Taste memorable warming spices and a piquancy from a bit of vinegar. And see how to cook it 3 ways!
    Print Pin Comment
    Course: Main Course
    Cuisine: Indian
    Prep Time: 25 minutes
    Cook Time: 55 minutes
    0 minutes
    Total Time: 1 hour 20 minutes
    Servings: 5
    Calories: 566kcal
    Author: Alonna

    Ingrediants

    Onions

    • 2 tablespoons ghee ~ Or oil
    • 1 1/2 cup onions ~ Thinly sliced

    Spices OR 1 1/2 tablespoons Goan Garam Masala

    • 5 to 8 dried red Kashmiri chilies ~ See Notes below
    • 1/2 teaspoon cumin seeds
    • 1/2 teaspoon black peppercorns
    • 1 1-inch stick of cinnamon
    • 2 whole cardamom
    • 4 whole cloves

    Sauce

    • 2 pounds beef ~ Cut in 1 1/2 to 2-inch cubes
    • 2 teaspoons Indian green chilies ~ Minced, to taste. See more detail above.
    • 1/4 cup ginger garlic paste ~ Or 2 tablespoons each garlic & ginger purée. Make!
    • 2 tablespoons water
    • 1 tablespoon tamarind paste ~ See Notes below
    • 1 tablespoon vinegar ~ Cider, malt, or white
    • 1 1/4 teaspoons sea or table salt ~ Or to taste, see substitutions
    • 1 cup beef stock ~ Coconut milk or a combination (add another 1/2 cup liquid if cooking on or in the stove)
    • 8 ounces potatoes ~ Optional, peeled, and cut into 1-inch cubes
    • 1 teaspoon sugar ~ Optional, to taste
    US Customary - Metric
    Prevent your screen from going dark

    Instructions

    • Gather your ingredients.

    Cook the Onions

    • Heat the ghee or oil to a sauté or frying pan over medium heat and add the onions. Cook them until dark and caramelized, stirring occasionally; this will take about 18 to 20 minutes. 

    Spices

    • While the onions are cooking, if you aren't using a homemade Goan garam masala (1 1/2 tablespoons), toast the whole spices over medium heat until fragrant; about 2 to 4 minutes. Allow to cool for 5 minutes and grind in a spice grinder or mortar and pestle. tablespoons .

    Sauce

    • When the onions are caramelized add the green chilies and ginger garlic paste. Cook for several minutes until the garlic no longer smells raw. Then add the ground spices and the 2 tablespoons of water if the spices are sticking to the pan. Cook for 3 to 4 minutes until the spices are cooked through.
    • Combine the beef stock, tamarind, vinegar, coconut milk (if using), and salt. Add your beef (and potatoes, if using) to the Instant Pot, dutch oven, or slow cooker and stir in the sauce mixture. 

    Instant Pot Cooking Instructions

    • Cook the beef curry on High Pressure for 40 minutes, then on Natural Pressure Release for 10 minutes. If the sauce is too thin for your liking, remove the beef and turn the Instant Pot to sauté for 5 to 10 minutes, or until the sauce thickens the way you want it.

    Stove Cooking Instructions

    • IMPORTANT: Be sure to add an additional 1/2 cup of liquid ( water, stock, or coconut milk). Cover with a lid and bake in a preheated oven on 325°F (160°C) for 1 1/2 to 2 1/2 hours, or until the beef is tender. If you prefer to use your cooktop instead of the oven, cover and cook over low heat in a heavy dutch oven.

    Slow Cooking Instructions

    • Cook the curry on High for 4 to 6 hours, or Low for 8 to 10 hours until the beef is tender.

    Finishing the Curry

    • Taste for salt, vinegar, and heat levels, adding ground black pepper or red chili as needed. Serve with rice and/or your favorite flatbread.

    Notes

    • Goan garam masala: If you are using my Goan garam masala, 1 1/2 tablespoons replaces all the spices except you will need except the dried chilies. Remove the seeds and toast 2 (more to taste) whole dried red Kashmiri chilies. Grind into a powder and add them to garam masala. As a shortcut, add a teaspoon of ground Kashmiri chili powder or 1/4 teaspoon cayenne.
    • Tamarind equivalents:  I like the Tamicon tamarind concentrate, but an equal amount of paste will work also. If you are using a block of tamarind, measure a Key lime size, about 1.4 inches (3.5cm) diameter, 1-1/8 ounce (32 grams), or fills 1-1/2 tablespoons. You can also use 1 tablespoon of lemon or lime juice.

    Nutrition

    Calories: 566kcal | Carbohydrates: 9g | Protein: 33g | Fat: 43g | Saturated Fat: 18g | Cholesterol: 144mg | Sodium: 1156mg | Potassium: 697mg | Fiber: 2g | Sugar: 5g | Vitamin C: 4mg | Calcium: 63mg | Iron: 4mg

    Your Private Notes

    Click here to add your own private notes.
    Hungry for more?Subscribe to my free Weekly Digest!
    Tried this Recipe? Pin it for Later!Mention @AlonnasIndianStove or tag #MyIndianStove!
    • Facebook
    • Yummly
    • Email
    • Twitter

    Reader Interactions

    Comments

    1. Kirsty says

      May 14, 2021 at 5:10 am

      5 stars
      I made this last week and it was amazing - such a rich and delicious sauce, fragrant with the slow-cooked onions and melting, tender beef. Thank you!

    2. Alonna says

      May 15, 2021 at 10:38 am

      Hi Kirsty,
      I am so glad you liked this recipe. It is truly one of my favorites and we never seem to tire of it.
      Warmly,
      Alonna

    Leave a Reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Alonna Smith owner of My Indian Stove dot com
    Alonna Smith, Publisher (and chef!)

    As an adventurous and accomplished home cook, I am having the time of my life, cooking through the many regions of India, learning different cooking methods, and the many ways of using spices, pulses, and creating unforgettable food, if I may say so myself.

    Learn more about us

    Get my free eBook


    My Indian Stove all recipes icon
    MyIndianStove all recipes icon
    MyIndianStove Basics Icon
    MyIndianStove Basics Icon

    Glossary: Hindi-English
    Glossary: English-Hindi
    Substitutions


    Yeah, it is summer!

    • Almond Flour Chocolate Cookies with Walnuts
    • Crispy, Juicy Kerala Fried Chicken
    • Easy Grilled Boneless Tandoori Chicken Thighs
    • Indian Fusion Tacos ~ Fillings & Toppings
    • Chicken Shawarma Wrap
    • Indian Cucumber Salad (Kachumber)

    Trending

    • Easy Tandoori Masala Powder & Paste From Scratch
    • Easy and Comforting  Beef Keema Curry (Indian Ground Beef)
    • Rich and Tangy Pork Vindaloo
    • Hot or Mild Madras Curry Powder Recipe
    • Goan Spice Mix Recipe (Garam Masala)
    • Indian-Style Pasta ~ Spaghetti Bolognese

    Footer

    ↑ back to top

    Resources

    • Glossary
    • Substitutions

    Newsletter

    • Get our Free eCookbook
    • Get our Weekly Digest

    Contact Us

    • Contact Us
    • Use Our Content
    • About Us
    • Privacy and Disclosure
    • Copyright

    Copyright © 2022 Alonna Smith

    53 shares