This recipe is based on Curried Beef Stew (Goan Gosht Curry) from the book 660 Curries, by Raghavan Iyer. This is the version that was posted on the message boards - it's more like a pot roast than a stew. And it's absolutely fabulous!
Goan Curried Braised Beef with Potatoes, Cider Vinegar & Coconut Milk
Adapted from 660 Curries, Raghavan Iyer/Cooking Light message board
3 pounds chuck roast, cut into 5-7 large chunks
1 teaspoon cayenne pepper
1 teaspoon hot paprika
1 teaspoon sweet paprika
1 1/2 teaspoons ground turmeric
2 tablespoons vegetable oil
3 red onions, thinly sliced
1/2 teaspoon ground cardamom
4 dried bay leaves
5 (2-inch) cinnamon sticks
2 heaping teaspoons ground cumin
2 heaping teaspoons ground coriander
1 (14-ounce) can unsweetened coconut milk
1 (14-ounce) can diced tomatoes
1/3 cup cider vinegar
Salt to taste
1 1/2 pounds peeled baking potatoes, cut into 1-inch chunks, and submerged in water to keep from turning brown
chopped cilantro for garnish
Rub the meat with the cayenne, hot paprika, sweet paprika, and turmeric. Cover and refrigerate for at least 30 minutes and up to overnight (the longer it marinates, the more the turmeric will tenderize the meat).
Preheat oven to 3oo F.
Heat the oil in a large dutch oven. Add the cardamom, cinnamon sticks and bay leaves, and cook until fragrant. Add the meat in batches, and brown it on all sides. Remove the meat from the pot and add the onions. Cook briefly. Add the cumin and coriander. Briefly stir-fry. Add the meat back into the pan, along with the vinegar, coconut milk and tomatoes with their juices. Bring to a boil. Place parchment paper over the pot, and cover with a heavy lid. Place in the oven for 1 1/2 hours.
Remove the pot and stir the meat briefly. Drain the potatoes and add them to the pot. Stir the potatoes into the liquid and replace the parchment and the lid. Put it back into the oven for 1 1/2 hours, or until the potatoes are fork-tender, but not falling apart.
Sprinkle with chopped cilantro before serving.