Goan Beef Keema in Red Masala | Beef Mince in Red Curry

This recipe is for the red meat eaters! Beef Keema (or even Buff Keema) in a Red Curry/Gravy is lip smacking 😋 It is tolerably spicy, with a subtle sour tang of Tamarind and just a whole lot of wow!! I have cooked the beef and prepared the curry simultaneously, but if you prefer, you may concentrate and cook the mince first and after that begin with the curry; that is entirely upto you. Make sure you add the hint of sugar at the end and a generous handful of chopped Coriander for perfection ✨

Mog Asum ❤️ Let There Be Love

Ingredients:

1/2 kg beef (or buff) mince
1 teaspoon Salt
1 Large potato, peeled and diced
Cook the mince for 15-20 minutes, add the potatoes and then cook for further 5-7 minutes

For the red paste:
2 Byadgi Chilies
4 Kashmiri Chilies
1/2 teaspoon Cumin Seeds
15 Black Peppercorns
8 Cloves
2 inch Cinnamon
1/2 teaspoon Turmeric powder
8-10 Garlic cloves
2- inch piece of Ginger
Water to make a paste

To cook the kheema:
3 medium Onions, sliced fine and halved
2 Green Chilies, slit
2 large Tomatoes, puréed
Add the red paste
Add some water (rinsing the jar)
1/3 Cup Tamarind juice, or as needed
Add the cooked mince
Adjust consistency with Water
Freshly chopped Coriander

#ExperienceSusegad


Music Credits:
Claudia by C Alvares from the Konkani movie ‘Nirmon’. An instrumental by Tabitha Dias