Beef Bones Curry / Ard Mas

This Ard Mas dish is very close to me, as it was prepared by my mum when i was in goa, it is usually prepare for any function in family, birthday, party, together, and even over a weekend, without Ard Mas weekend is incomplete for Goan 😛 Really i must say, as fish and curry is popular the same way Ard Mas also one of the dish on the Roll for the Goan.

Ard Mas – mean (Meat and bone) in Goan Language Konkani, my mum and granny always use to make a day ahead as they believe it turn more delicious than the same day, it is usually made of ribs and bony parts, while cooking we dont fry onion first as my mum say there is enough fats to the meat while cooking it realize the oil, and cook with the spicy / less spicy fresh ground masala, with the granite stone, and i dont has word to express, and it is better than the blender, and blend with vinegar and little water, the aroma of ground masala will make you hungry, and while cooking has to count the minutes :-P. Today i share my mum recipe which i relish when i was in Goa.

So friends do try the goan cuisine the original meat is Pork, since some dont have can replace with beef or mutton, do try and impress your family, and relish over a weekend.


Cuisine : Goan

Recipe Source : My Mum 

Ingredients :

1 Kilo Beef with Bones 

2 Onions medium (chopped)

1″ inch Ginger

2 Green Chillies (as per taste)

Small ball of Tamarind

Salt to taste

Ingredients to blend into smooth Paste :

10 Kashmiri Chillies

1 tsp Cumin

1 tsp coriander (dry)

1 tsp Turmeric

7-8 Garlic Cloves

8 cloves

4 small pieces of cinnamon sticks

8 peppercorns

3 tbsp. Vinegar

Method :

Wash the meat and cut to medium pieces apply salt and keep a side, then chopped onion to medium and ginger to Juliennes.

Soak the Tamarind into little water.

Take a blender add the blend to smooth ingredient and blend with little water and vinegar and keep a side.

Now take a deep bottom pot, let it heat to medium, then add the beef piece and saute till it turn to brownish, add the onions to it. dont add oil, the fats of the meat will realize the oil,

Next add ginger juliennes, let it cook for while then add blend smooth paste, add salt to taste and 1 1/2 cup of water, let it simmer and cook for 20 to 30 minutes or  till it is done, after 20 minutes and the meat is half done add the tamarind water discard the tamarind has to add only water, check the salt according to desire. 

Let it cool then take to the serving bowl add the slice green chilles or can keep the whole

Serve with Pulao or any rice as each desire.

Note :

The original dish of Ard Mas is Pork if you are in Goa do try with Pork and relish this dish.

I deseeded the Kashmiri chilly, because of my kids, if you dont like much hot then do the same.




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