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!
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.