A kid friendly version of the classic Goan Bafado
curry. All of the flavour with minimal spice. My daughter enjoyed this dish, and I hope that your kids do too.
1/2 kilogram Beef (Chicken, Pork or Mutton can be substituted)
1 large onion (chopped)
2 - 3 medium potatoes (each cut into 4 or 8 pieces)
1 bunch of fresh coriander (approximately 1 cup of leaves)
1 tablespoon ginger/garlic paste (ginger/garlic paste recipe
1.5 inch cinnamon
1/2 teaspoon cumin
1/4 teaspoon mustard seeds
2 tablespoon vinegar
1/4 - 1/2 teaspoon pepper (optional)
1 teaspoon salt to marinate, and more to taste if required
1. Clean and cut the meat into small pieces. Apply salt and ginger/garlic paste and keep aside for 1/2 hour.
2. Prep your ingredients and spices before you begin to save time while cooking.
3. Grind the coriander, onion, cloves, cardamom, cinnamon, cumin and mustard along with the vinegar to a thick paste.
4. Heat a couple tablespoons of oil in a pot (I'm using a pressure cooker), and add the ground masala paste to it. Fry for a few minutes on low heat. Note: You can add in the ground pepper if you choose to use it.
5. Bring the heat up to medium and add the beef pieces to the pot.
6. Peel and prep your potatoes while the meat is frying.
7. Once the meat starts to release it's juices, add the potatoes to the pot. Mix well.
8. Once the mix starts to boil, place the lid on the pressure cooker and let it cook for 2 - 3 whistles on medium heat. I wanted the meat and potatoes to be tender, so went with 3 whistles. Remove from heat after the desired number of whistles. Note: Do not open the pressure cooker when hot. Wait 10 minutes or so until it cools down and then open it.
9. Taste for salt and desired gravy thickness and adjust accordingly. If the gravy is too thick, add some water and let it cook for a couple minutes. If it is too thin, let it cook without the lid for a few minutes until it thickens.
10. Serve with steamed rice, bread or with spaghetti as my daughter loves it.
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