A classic Meat and Potatoes recipe from Goa that can be adapted to Beef, Pork, Chicken or Mutton. I've used Beef for this recipe, but feel free to pick your favourite meat and go with it. The gravy is adequately spiced with a slight tang to it, and the use of shallots and baby potatoes adds a nice body to the dish. Excellent with fresh hot Pao (bread)! 

1 kilogram Beef
1/4 kilogram shallots or baby onions (or 2-3 large onions sliced)
1/4 kilogram baby potatoes (or 3-4 large potatoes cubed)
1 bunch of fresh coriander (approximately 1 cup of leaves)
4 - 6 green chilies
1 inch ginger
10 cloves garlic
12 peppercorn
8 cloves
2 inch cinnamon
1 teaspoon cumin
1/2 teaspoon mustard
3 tablespoon vinegar
1 inch ball of tamarind (soak in a little hot water and extract pulp)
1 teaspoon sugar
salt to taste

1. Clean, cut and salt the meat. Keep aside for around 1/2 hour.

2. Prep your spices before you begin to save time while cooking.

3. Grind the coriander, chilies, ginger, garlic, peppercorn, cloves, cinnamon, cumin and mustard with the vinegar. 

4. Heat some oil in a pot and add the ground spices to it. Fry for a few minutes on low heat.

5. Raise the heat to medium. Add the meat and the sugar to the spice mix and continue to fry for a few minutes.

6. Add the tamarind pulp and a cup of water to the pot.

7. Next add the whole shallots and baby potatoes to the pot, stir, cover and cook for 30 - 45 minutes until the meat is cooked through.

8. Serve hot with fresh bread to soak up the gravy.


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