Goan Beef mince
Mince also known to many as ‘Kheema’ is versatile, it can be used to prepare patties, croquettes, potato chops, beef cutlets with the list getting longer. Among them is the Goan way of preparing mince with spices and vinegar that adds the extra flavor and aroma to the dish. This savory mince is flavorful, delicious and can be eaten with rice, pav or chapatti making a hearty dish for breakfast, lunch or dinner.
Adding the extra touch from the Goan kitchen, when you have your masala grinded well on the grinding stone (FATOR)…making you relish the dish and your handwork even more.
1 Kg Minced Beef/Kheema
2 Onions (chopped)
1 Tomato (roughly chopped)
2 Potatoes (Cut Into cubes)
1 Tbsp ginger-garlic (grinded paste)
2 green chilies (slit long)
Salt to taste
Small ball of tamarind (soaked in little water)
Coriander for garnishing
Masala for Grinding:
6-7 Red chilies
1/2 tsp jeera
6 small piece of cinnamon
12 pepper corns
1 tbsp turmeric
Vinegar for grinding
Firstly wash the minced beef, allowing to drain the excess water. Apply salt, ginger-garlic paste and little of vinegar to the washed minced and keep aside.
Now grind the masala ingredients into a fine red paste and keep it aside.
I have grinded the masala on the grinding stone (Fator). You can alternatively use the handy mixie 🙂
Heat the oil and saute the chopped onion till transparent in color. Add chopped tomatoes and saute for 1 min, while adding the green chilies and saute well.
Now add the minced beef and let it cook on slow fire, breaking the minced beef to avoid turning into lumps of meat.
Time to add the soaked ball of tamarind water to the mince beef. Add the potatoes (cut into cubes) and cook on medium flame.
Add the grinded red masala, until minced beef is cooked and water starts drying off. Add salt according to the taste and vinegar (optional) if required.
When done, garnish with chopped coriander and serve hot with rice, chapattis or pav. Bon Appetit!!!