Every Sunday morning after 6:30am mass, we’d go to see Nana and Papa (my maternal grandparents) who lived close to the church. The best part was the breakfast that followed – hot parathas, sunny-side up eggs, with beef “sidish” (i.e. curry). And Marie biscuits to dip into a cup of tea. But I digress. I didn’t realize a sidish actually meant side-dish until much later when I moved to North America. Nana’s beef side-dish, was a thick beef curry – spicy, tangy, and so delicious and the perfect accompaniment to eggs and parathas. It also made a great meal with a side of cauliflower and her aromatic rice pilaf.

SERVINGS: 4 – 6

INGREDIENTS:

1. 2 tsp Cumin seeds
2.  2 inches Cinnamon stick
3.  10 cloves
4.  10 black peppercorns
5. 1/2 tsp turmeric powder
6. 1 tsp red chili powder
7. 8 large garlic cloves (peeled and roughly chopped)
8. 2 inch ginger piece (peeled and roughly chopped)
9. 1/2 onion (roughly chopped)
10. 3 tbsp vinegar (I use apple cider vinegar one I run out of my stock of Goa vinegar. Regular vinegar works too)
11. 2 medium potatoes (chopped into large cubes)
12. 1 serrano pepper (or 2 green chilies (Indian or Thai) slit long
13.  1 tsp sugar
14. 3 tbsp oil
15. salt to taste
16. 2 lbs stewing beef
17. Water

Method:

1. For the ground masala:
   • In a small food processor, grind the first 6 ingredients until smooth
   • Add to that ingredients 7 through 10 and grind until smooth
2. Add oil to a medium-sized non-stick pan or in a pressure cooker. When oil is hot, add in the ground masala, (keep the food processor aside, you’ll need it later) and fry on medium flame, until you see the oil start to separates from the ground masala – you’ll see it on the edges of the masala. About 2-3 minutes
3. Add the beef chunks to the masala, stirring occasionally for about 2 minutes
4. Add half a cup of water to the food processor, swirling to get any masala remnants and then add to the pan. Cook for about 3 minutes
5. If using a pan to cook on stove-top:
   • Add 2 cups of water, stir gently, bring to a boil, then cover and cook for 20 minutes
   • After 20 minutes, remove cover, add the potatoes, salt and sugar, and cook for 20 minutes
   • Go to step 7
6. If using a pressure cooker:
   • Add another half cup of water, stir gently
   • Add cover of pressure cooker
   • Cook on high pressure for 25 minutes
   • When the time is up, immediately release the pressure
   • When the pressure has been released, add in the potatoes, salt and sugar. Place the pressure lid on and turn the valve to seal. Pressure cook on high for 4 minutes
   • When done, immediately release the pressure
7. Check meat for tenderness
8. Adjust the salt, if you like
9. Serve with Goan pav, bread, over rice, or with chapatis/parathas