Quick Goan Beef Curry

Start by placing the beef into a small cooking vessel, then cover it with water and add some salt to give it flavor; bring the mixture to a rolling boil. Cover the pan, decrease the heat to a low simmer, and let it cook for 1 to 2 hours or until the beef is tender enough to be easily pierced with a fork. Remove the cooked beef from the pan and cut it into bite-sized pieces; keep the remaining liquid in the pan.

Next, toast a selection of spices including chile peppers, cinnamon stick, cumin seeds, coriander seeds, peppercorns, and cardamom pods in a dry skillet over medium-high heat until they release their aroma; this should take around 2 to 3 minutes. Transfer the toasted spices to a spice grinder and grind them into a fine powder using this machine. Move the powdered spices to a mortar and pestle, add minced garlic and ginger, and grind them together into a smooth paste.

Now heat some oil in a large cooking vessel over medium heat. Add sliced onions and curry leaves to the pan, and cook until they turn golden brown; this should take around 5 to 7 minutes. Mix the spice paste into the oil and onions until well combined, then add the cooked beef pieces and the reserved juices from the pan; bring everything to a boil.

Once boiling, add diced potatoes, chopped tomatoes, and green beans to the pan; season with additional salt as needed. Cover the pan, decrease the heat to a low simmer, and let it cook gently until the potatoes are tender; this should take around 20 minutes. Finish the dish by adding a splash of tamarind juice and cook for a few more minutes before serving.