Gohst Masala (Beef Curry)

When it comes to curry, I must admit I am a bit of a homer. That's right I am a curry addict and I admit it. In my humble opinion, there are few dishes that warm the heart and the palette more than a good curry. When most people think of curry they think of scorching hot dishes that not only burn the tongue but make their eyes water. While there are many hot curries, the thing is, curries do not have to be hot to be enjoyable. The following recipe is a prime example. This is my go to curry, It has a ton of flavor, and has a mild heat signature. It is usually the curry that I serve to people who have never tried Indian food before. The great thing about this dish is it's flexibility, if you like it hot, simply add a few diced Jalapeno or Serrano peppers, if you like it mild simply leave it alone.

In this particular recipe I used canned tomatoes and green chiles, but if you do not like a mild heat, substitute canned copped or diced tomatoes. This recipe is easy to make and uses my homemade basic masala (curry) paste recipe that you can find in the previous post on this blog. This curry may not look pretty, but I can guarantee that it tastes fantastic and I hope you will enjoy it as much as I do.

Gohst Masala (Beef Curry)

6 ounces water or beef stock

8 ounces beef stew meat

10 ounces canned tomatoes & green chiles

2 medium Yukon gold potatoes (optional)

1 medium onion

2 tablespoons canola oil

3 tablespoons Basic masala paste

1 teaspoon garlic, minced

1 teaspoon ginger paste (optional)

½ teaspoon sugar

salt and pepper to taste

• Heat oil in a medium sized saucepan until shimmering, then add onion and cook until soft and translucent.
• Add half the water, Madras masala paste, ginger and garlic and cook for 2 to 3 minutes stirring to keep the spices from burning. Add the beef, and cook until it is no longer pink, about 3 to 5 minutes.
• Add the remaining water and tomatoes & green chiles (with juice) and bring to the boil. Reduce the heat and simmer covered for 60 to 90 minutes or until the beef is tender. If the sauce begins to get to dry, add water as necessary. Check seasoning and adjust as necessary. Garnish with fresh chopped coriander and serve with naan bread or Basmati rice.
  • Potatoes – These may be added if desired, simply cut in medium sized pieces and add to the saucepan after the beef has been cooking for 30 minutes. If you do not have Yukon gold potatoes, then any boiling potato will do. I do not recommend using baking potatoes such as russets as they will dissolve during the cooking process.

Note:Depending on the type of beef you use, it may take longer for the meat to become tender. Beef stew meat tends to be tougher than other cuts and requires more cooking time in order to become tender. If you have the opportunity substitute lamb for the beef. Making this dish with lamb is one of my favorite was to serve and eat lamb. Unfortunately, lamb is rather pricy here in the states so I use beef.