Some of the world's most tasty cuisines come from India, just look at the shelves in any supermarket and the queues outside the Indian restaurants
on a Friday night. ingredients that were once sold in only the Indian shops are now readily available on the shops this change in lifestyle is primarily
due to tourism. This is not surprising as the food is prepared with pleasure and keen attention is paid to detail. However it is often difficult to recreate
the authentic taste in your own kitchen. After all no chef would want to expose their trade secrets which give their dish an extra kick. However in this section
I have chosen a variety of goan dishes with detailed recipes so u can recreate the dishes at home and impress all your friends with the authentic taste.
Although the traditional way of cooking may not be practical as it is often time consuming. This does not serve a problem for the goan people who believe the nicer
the dish the longer it takes to produce. The preparation of grinding and marinating is a long process but goans take satisfaction in cooking food not only eating it.
Have a look at one of the above beef Recipe
Prepare Badami Gosht (Almond mutton)
750 gms lean lamb, cubed
5 tablespoons vegetable oil
2 cinnamon sticks
1 large onion chopped
2 garlic cloves, crushed
6 garlic cloves
1 tablespoon cardamom seeds
1 1/2 inch fresh ginger, peeled and chopped
1 1/4 cup yogurt (plain)
1 tsp saffron threads, soaked in 2 tablespoon boiling water
1 1/2 cup coconut milk
2 dried red chillies
1/2 tsp chilli powder
1/2 cup ground almonds
1 tsp salt
Heat oil in a heavy saucepan. Add cinnamon, cloves and cardamom and fry for 1 minute. Add onion, saute until soft, stirring occasionally. Add garlic and ginger and fry for 3 minutes, stirring frequently. Add lamb cubed and fry until brown, for about 5 minutes.
Whisk yogurt, saffron mixture, salt and chilli powder together and add to lamb cubes. Cook for 5 minutes.
Grind almonds with enough water to form a thick paste. Add paste and whole chillies to lamb cubes, stir well to mix paste with gravy. Simmer for 5 minutes over low heat.
Add coconut milk, reduce heat to low, cover and simmer for 35-40 minutes or till lamb is cooked through and tender. Uncover the pan for the last 10 minutes of cooking.
Transfer to a warmed dish and serve at once.