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Indian Bada Gosht

Method

  • Bring a large heavy-bottomed pot of water to the boil. Then add the beef, bay leaves, black peppercorns and cardamom pods. Stir well, cover, bring back to the boil and gently simmer for 10-12 mins. Then drain and discard the liquid.
  • Heat a little oil in another large pot and gently saute the garlic, chillies, onions and ginger until tender.
  • Add the chilli paste, garam masala and ground coriander seeds. Mix well and briefly cook to toast the spices.
  • Return the beef to the pot with about ¼ cup stock and the tomatoes. Stir well and cook until the beef is ready, adding more stock as needed.
  • Then add the soy and coriander. Stir well and taste for seasoning.
  • Serve the beef on a bed of steamed rice with your favourite steamed green vegies on the side.

Ingredients

  • 750 gm lean beef, cut into 1 cm cubes
  • 3 bay leaves
  • 12 whole black peppercorns
  • 4 cardamom pods, lightly crushed
  • vegetable oil
  • 3 garlic cloves, crushed
  • 4 long green chillies, chopped
  • 2 large onions, finely chopped
  • 1 heaped tbsp grated fresh ginger
  • 1 heaped tbsp chilli paste
  • 1 tspn garam masala
  • 1 tbsp coriander seeds, toasted & ground
  • 1 cup beef stock
  • 4 large ripe red tomatoes, cut into wedges
  • a splash of soy sauce
  • 1-2 tbsp chopped fresh coriander

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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  • More handy conversions
    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm