The Christian community in southern India is fond of goat and beef curries, often prepared using vinegar as a tenderizer. In this popular dish, the meat is boiled before it is fried, which seems to make it especially succulent.Plus: More Beef Recipes and Tips

February 1999


Credit: © Zubin Schroff

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Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, combine the meat with the water, coriander, salt, vinegar, turmeric, cayenne, fennel seeds, cinnamon, cloves and cardamom. Bring to a boil, then reduce the heat to low and simmer until the meat is just cooked through, about 5 minutes. Drain the meat, reserving the cooking liquid.

  • In a large skillet, heat the oil. Add the onions and cook over moderately high heat, stirring occasionally, until lightly browned, about 8 minutes. Add the garlic, ginger and black peppercorns and cook, stirring, for 1 minute. Stir in the meat. Add the reserved liquid, a few tablespoons at a time, and stir constantly over moderate heat until the meat is coated with the sauce, about 5 minutes. The curry should be moist, not runny or dry. Serve hot.

Serve With

Steamed rice and Pappadams.

Suggested Pairing

The spiciness of this dish narrows the choice of an accompanying red to one with a similar assertiveness: California Zinfandel.