Burlap and Barrel has a zesty trilogy of Floyd Cardoz's spices. The garam masala and Kashmiri masala have astounded me with their vibrant potency. So it with renewed enthusiasm that I use the Goan Masala. I make dinner for friends who have an earth-shaking moment in their lives. And as always, I think that food will soothe any angst.
I scatter heaping teaspoons of the Goan masala over the requisite Indian quartet of any curry, namely golden brown onions, ginger, garlic and tomatoes. This combination is the steadfast foundation of most Indian dishes. As soon as the spices hit the oil, the rising aroma feels like a big, warm hug from a loving relative! Such joy in familiarity is gratifying! The ground beef turns out really good, a blessing of beloved flavors!
KHEEMA WITH GOAN SPICES
Serves 4
1 1/2 pounds ground Beef
3 tablespoons Canola Oil
2 large Onions
1 teaspoon Garlic Paste
1 teaspoon Ginger Paste
1 large Tomato
2-3 teaspoons Floyd Cardoz Goan Masala
3/4 teaspoon Kosher Salt
Fresh Cilantro
Cut onions into small dice.
Chop tomatoes into small pieces.
Heat oil in a Dutch oven or deep saucepan.
When it shimmers add chopped onion and saute till golden brown.
Add ginger and garlic paste as well as chopped tomatoes to onions and saute till tomatoes are pulpy.
Scatter Goan masala over onions and saute for a few minutes till spices bloom and smell fragrant.
Add ground beef to onions and break up the meat with the back of your spoon so you don't have any clumps. The ground beef should be smooth and not lumpy.
Season with salt.
Fry the meat on a medium flame for 5-7 minutes till the meat turns a darker color.
Add 1/2 cup water to meat, cover and simmer beef for 10 minutes.
Garnish with cilantro and enjoy with rice or bread.
I hope the brown bag of food takes the edge off a hard week. I pray for better days. Till then, they will have to reap the benefits of parcel food!
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