Goan Beef Curry
Delicious, slow cooked beef curry from Goa combining cooling coconut milk with the spiciest of our blends. There are 10 different spices in this mix, so it is full of flavour but also quite a bit of heat. If you don't like it too hot, just use less of the Spice Pot! Please also see alternative recipes below. Happy Cooking.
This recipe will also work really well in the slow cooker. Slow Cooker Beef Curry
Prep time: 15 minutes
Cooking time: 1 hour to 1 hour and 25 minutes
Method: Oven or Hob
Heat scale: 🌶️🌶️🌶️
If using the oven, heat to 170 fan or 180 conventional.
2 tablespoons oil
2 large onions, finely chopped
10cm piece fresh ginger, grated or finely chopped
6 garlic cloves, crushed or finely chopped
10-12 tsps of the Goan Spice Pot. Add less spice if you prefer a milder curry
1.2kg braising or stewing steak, cut into 2.5cm cubes
400ml tin coconut milk
Salt, to taste
Coriander, to garnish
Rice, to serve
- Heat the oil and then cook the onions slowly, until they are soft, translucent and starting to brown at the edges.
- Then add the ginger and garlic and cook for a couple of minutes.
- Turn up the heat and add the meat and brown on all sides.
- Add the Goan spice and a splash of water (to stop the spices burning) and cook for a minute.
- Add the coconut milk and bring slowly to the boil. Cover tightly with the lid, reduce the heat to low, and simmer gently for about 1 hour or until the meat is tender. Or you can cook in the oven on a low heat (around 170 fan). It may take up to an hour and a half.
- If the liquid evaporates during cooking, add boiling water and stir to make a thick sauce. If the sauce is still too liquid at the end of the cooking time, simmer with the lid off until it evaporates. Season with salt, to taste.
This is a great dish for a dinner party or crowd of friends. It always tastes better on the 2nd day, so make a day head if you can.
Cooking your Beef Curry the day before - our top tips
- We suggest cooking your curry the day before you would like to eat it. This is not essential, but somehow the flavours have properly mingled and the depth of flavour is incredible. There are a few top tips to cooking your beef curry the day before:
- Although we say that the meat should be very soft and tender in the method, if you are going to reheat the next day, you should make sure that it is JUST ready or even could do with a TINY bit more cooking. Heating it up on the day you are going to eat it will finish off the cooking process completely.
- Make sure there is enough liquid to cope with a reheat. If it's looking very dry when you go to reheat, perhaps add 100ml of beef stock to allow it to stay moist whilst cooking. Or if you think it's too 'saucy', leave the lid off for some of the time to reduce the sauce.
- Add any final touches to your curry after you have reheated on the day of eating - i.e if you are adding any additional greenery like spinach or garnishing with coriander.
- Check your seasoning again before serving.
For other curry cooking tips and tricks see these relevant blog posts:
Or head to our recipes page for chicken curry recipes, vegetarian curry recipes and loads more!