Curried beef stew with potatoes, shallots, and malt vinegar (Goan goght curry) from 660 Curries: Plus Biryanis, Breads, Pilafs, Raitas, and More (page 172) by Raghavan Iyer

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Notes about this recipe

  • Delys77 on December 14, 2020

    We really liked this one. I added a bit more beef and went with full fat coconut milk and it was quite rich, but with rice it worked well. Served with a light salad it isn't a bad pairing. Flavour wise it was very nice and the vinegar does give it a lovely Goan note. Spice wise we liked it as is and it was fine for the little one.

  • Lindalib on May 03, 2014

    Very good, Just the right amount of heat. Looking forward to trying more recipes from this book.

  • TrishaCP on October 14, 2013

    A jazzed up beef stew-very rich thanks to the coconut milk (the light kind is fine in this application). I subbed palm vinegar for malt vinegar since apparently many of the recipes only use malt vinegar because the author couldn't always find palm vinegar- it made a tasty sub. Even with the potatoes, this is way too rich to serve without a starch like rice or a flatbread.

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