This was more of a weekend or a Sunday dish in our house. Mostly relished this beef Aad Maas curry during the colder months or rainy season as its greasy but delicious.


  1. 1 kg. Beef with bones, (Aad maas)
  2. 10 garlic flakes
  3. 9 red kashmir chillies
  4. 2″ ginger
  5. 1/2 coconut scrapped
  6. 7 cloves
  7. 9 peppercorns
  8. 2″ piece cinnamon sticks
  9. 5 cardamoms
  10. 1 star anise
  11. 3 mace
  12. 1/4 tsp. grated nutmeg powder
  13. 1 tsp. fennel
  14. 2 tbsp. coriander seeds,
  15. 1 tsp. Cumin
  16. 2 tbsp. poppy seeds (Since we don’t get poppy seeds I have used 2 tbsp. Cashews)
  17. 1 tsp. Salt
  18. 1/2 tsp. Saffron soaked in hot water for 5minutes and then crush to a paste
  19. 1 small ball tamrind soaked in water and squeeze out the juice
  20. 4 medium sized onions finely chopped 5 tbsp Oil/as required
  21. Coriander leaves for decoration
  22. 1 tsp. Turmeric powder
  23. 1 bay leaf
  24. Oil as required

Version 1:

Grind the ingredients from 2-16 to a paste with water as required. Mix salt and turmeric and rub on the beef and keep aside for 1 hour.

Boil the meat in a cooker for 4 whistles. Heat the oil and add onions and bay leaf, fry till golden colour. Add the ground masala and fry to a nice red colour. Now add the beef and fry till the meat is coated in the masala. Add the saffron and continue to fry till you get a good aroma. Add stock and mix well. Pour the tamarind juice and continue to cook till the gravy is nice and thick. Before switching off the gas add coriander leaves. Enjoy.

Version 2

My experiment with some of the ingredients and a few tweaks. I added Samaracho Pitto which is my friend Mafra D’souza Lobo’s recipe. I’m sharing the same with you.

  • 1kg beef aad mass
  • 10 flakes garlic
  • 2″ ginger
  • 1 tsp red chilli powder
  • 1 tsp turmeric powder
  • 1/2 Coconut scrapped
  • 1 tbs. Coriander powder
  • 1 tsp. Cumin powder
  • 1 tbs samarcho powder (Mafra’s recipe mentioned below)
  • 2 tbs. poppy seeds (cashews substituted)
  • 1 tsp salt
  • 1/2 tsp. Saffron soaked
  • 1 small ball of tamarind soaked in water juice squeezed out
  • 4 onions finely chopped
  • Coriander leaves for decoration
  • Oil as required


Mix salt, turmeric powder and keep aside for 1 hour.

Boil the meat in the cooker for 4 whistles. Grind ginger, garlic, coconut, samaracho Pitto, poppy seeds, red chilli powder, coriander and cumin powder along with required quantity of water to form a paste. Heat oil and add the onions and fry well till golden brown. Now add the ground masala and fry well to a nice red colour. Now add the meat and saffron and mix well with the masala coating the meat. Fry for some time till you get a lovely aroma add the stock and mix well. Pour in the tamarind juice and continue cooking till a thick and creamy gravy is left. Add chopped coriander leaves. Switch off the gas and enjoy.

Samaracho Pitto

1 kg kashmir chillies,

1 kg coriander seeds,

50 gms cumin,

100 gms peppercorns,

3 tbs turmeric powder,

150 gms cloves,

150 gms cinnamon sticks,

100 gms cardamom,

1/4 kg poppy seeds,

10 gms bay leaves,

7 nutmeg,

20 gms mace,

10 star anise,

250 gms fennel,

100 gms fenugreek seeds,

1/4 c rice.

Roast all ingredients individually. Do not allow to burn as it will give a bitter taste. Cool for some time. Blend all ingredients together and store in an airtight glass bottle/container. You can use this powder for veggies, meat, fish etc.

A big thanks to Mafra for giving me the permission to share.


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