Quick Goan Beef Curry

Step 1

Heat 2 tablespoons of oil in a large pot over medium-high heat until it shimmers and moves quickly when you tilt the pot, about 90 seconds.

Step 2

Add the beef cubes in a single layer. Let them cook without stirring for 3 minutes until the bottom surface turns deep brown, then stir and cook for another 3 minutes until most sides are browned.

Step 3

Remove the beef to a clean plate and set it to the side of the pot.

Step 4

Add the diced onion to the same pot and stir every 30 seconds for 4 minutes until the pieces are soft and light golden at the edges.

Step 5

Add the minced garlic and stir constantly for 45 seconds until the raw smell disappears and you smell something fragrant and slightly sweet.

Step 6

Sprinkle in 2 teaspoons of garam masala and stir constantly for 30 seconds so the spices coat the onion and smell very strong.

Step 7

Pour in the crushed tomato and the full can of coconut milk, then use a wooden spoon to scrape up any stuck brown bits from the bottom of the pot.

Step 8

Return the beef and any juices from the plate back into the pot and stir until everything is coated in the sauce.

Step 9

Turn the heat down to medium-low, leaving a gentle simmer so small bubbles break the surface every 2–3 seconds, and cover the pot partially with the lid.

Step 10

Simmer for 15 minutes, stirring every 4 minutes, until a fork easily pierces the thickest piece of beef with no resistance and the sauce has darkened slightly.

Step 11

Taste the curry and stir in salt and pepper a pinch at a time until it tastes savory and balanced to you.

Step 12

Ladle the curry into bowls and serve immediately with steamed rice or flatbread on the side.