Beef Bardez

Beef Bardez
Beef Bardez
Beef Bardez, an original recipe created as a tribute to the region of Goa that I come from. This recipe started off as an experiment with roasted spices and developed from there. Inspired by the numerous ingredients and methodologies used in curries cooked in the Bardez and bordering regions of Goa, this recipe of mine is spicy and bursting with flavour. 

Marinating Ingredients:
1 kilogram beef (cut in small pieces)
1 teaspoon salt
1 tablespoon ginger/garlic paste (ginger/garlic paste recipe)

Masala Ingredients (to roast and dry grind to a fine powder):
15 dry red chilies (I used 10 kashmiri and 5 titimiti chilies)
2 tablespoon coriander seeds
2 teaspoon poppy seeds
2 inch cinnamon
1/2 teaspoon cumin seeds
1/2 teaspoon peppercorn
1/2 teaspoon caraway seeds
1/2 teaspoon turmeric
8 cloves
8 cardamom

Other Ingredients:
2 medium onion (chopped fine)
5 medium potatoes (cut in 8 pieces)
6 curry leaves
1 can coconut milk (400ml)
oil for frying/sauteing
1-2 teaspoon goa jaggery shavings
salt to taste

1. Cut and marinate the beef. Let it marinate for an hour or so.

2. Prep the remaining ingredients to save time while cooking.

3. Heat oil in a large pot and saute the chopped onions along with the curry leaves.

4. Once the onions start to brown, add the dry ground spices to the pot. Fry for a few minutes. Add 1/2 cup water if the spices start to stick to the bottom of the pot.

5. Add the marinated meat next and fry well, until the beef releases it's juices.

6. Add the potatoes next and once mixed well, add a cup or so of water to the pot. Bring to a boil and let it cook on medium heat until the meat and potatoes are almost fully cooked.

7. Lower the heat and add the coconut milk to the curry. Mix well and cook for a further 5 - 10 minutes.

8. Shave a teaspoon or two of jaggery and add to the curry at the very end, before you turn off the heat.

9. Serve with steamed rice and a shot of fenny, if available. Viva!!

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