Traditionally eaten with poi, a Goan bread, to mop up the masala, this beef chilli fry is cooked with cinnamon, pepper and ginger. The two-step cooking ensures that the spices add flavour to the beef.
800g chuck steak, sliced into very thin strips (see notes below)
3 tbsp vegetable oil
2 mild green chillies, slit lengthwise
2 onions, thinly sliced
1 tsp ground turmeric
1 tbsp jaggery or soft dark brown sugar, (see notes below)
roughly chopped to make 3 tbsp coriander leaves
½ lime, juiced
1 tsp black peppercorns
6cm piece cinnamon stick
finely chopped to make 1 tbsp ginger
finely chopped to make 2 tbsp garlic
4 tbsp malt vinegar
1 tsp mild chilli powder
- For the marinade, use a pestle and mortar or spice grinder to grind the black pepper, cloves and cinnamon to a fine powder. Put into a large mixing bowl along with the ginger, garlic, malt vinegar and chilli powder. Add the beef, mix really well and marinate for 2-3 hours or overnight.
- Put the beef and any marinade liquid into a large pan and cook without any oil for 35-40 minutes, stirring often as the meat seals and the moisture evaporates. Turn the heat off while you char the onions.
- Heat the oil in a large wok or frying pan over a medium heat. Fry the green chillies for a few seconds. Add the onions and cook for 14-15 minutes or until charred and soft. Add the turmeric and mix well. Add the beef and sugar, and season. Cook for 5 minutes until the beef is piping hot. Stir through the coriander and lime juice before serving.