Beef Vindaloo
Vindaloo or Vindalho is an Indian curry dish, originally from Goa. It is based on the Portuguese dish carne de vinha d'alhos. It is known globally in its British Indian form as a staple of curry house and Indian restaurant menus and is often regarded as a fiery, spicy dish.
Region:
Goa - India
Main Ingredients:
Beef, Chicken, Pork, Lamb, vinegar, spices, chili peppers
Variations:
Beef, Chick, Pork, Lamb.
Serving Size:
4 x Adult sized portions
Prep Time:
15 Mins
Cooking Time:
1 Hour
Total Time:
1 Hour 15 Mins
Recommended Spice Level:
Indian Hot!
Recipe Ingredients:
Vindaloo Paste:
2” fresh ginger, chopped
3 garlic cloves, chopped
10 dried red chilies
2 tsp coriander seeds
1 tsp fenugreek seeds
1 tsp cumin seeds
6 green cardamom pods
6 cloves
1 cinnamon stick
1/4 tsp black peppercorns
3 tbsp lemon juice (or tamarind paste)
Beef Vindaloo:
1 kg gravy or chuck steak (or braising steak), cut into 2.5 cm cubes
3 tablespoons oil
2 cups chopped onions
3 garlic cloves, chopped
1/2 teaspoon ground turmeric (turmeric powder)
1 teaspoon red chili powder
2 tomatoes (medium), chopped
2 tablespoons tomato paste (purée)
2 tablespoons cider vinegar (or rice vinegar or white vinegar)
1 teaspoon white sugar
1 cup water
Salt to taste
Coriander (cilantro) leaves, chopped, to garnish
Recipe Method:
Vindaloo Paste:
Dry roast dried red chilies, cumin seeds, coriander seeds, fenugreek seeds, cardamom pods, cloves, cinnamon stick and black peppercorns over low flame.
Cool down slightly. Transfer to a grinder. Grind to a fine powder. Add ginger, garlic and lemon juice into the grinder. Process to a smooth paste. Add a little water if needed.
Beef Vindaloo:
Place beef in a large bowl. Add vindaloo paste. Toss to coat. Cover and marinate in the refrigerator for at least an hour or overnight if possible.
Meanwhile heat oil in a large frying pan over medium-high heat. Add onions, and sauté, stirring occasionally, for about 2-3 minutes or until the onions are soft and translucent. Add chopped garlic, and sauté, stirring, for 1 minute or until fragrant.
Add ground turmeric, red chili powder, tomatoes, tomato paste and vinegar. Sauté, stirring occasionally, for 2-3 minutes or until the tomatoes break down and mushy.
Add beef and sugar. Season with salt. Stir to combine. Cook, stirring occasionally, for about 10 minutes.
Pour in water. Stir.
Bring to the boil. Reduce heat to medium. Cover and simmer for about an hour or until beef is cooked through and the sauce is thick.
Alternatively, make in Slow cooker:
After step 5, transfer the curry to slow cooker. Cover with lid. Cook for 4 hours on high or 8 hours on low.
Nutritional Information:
Amount Per Serving:
Calories: 351
Total Fat: 21g
Saturated Fat: 4g
Trans Fat: 0g
Unsaturated Fat: 15g
Cholesterol: 33mg
Sodium: 1165mg
Carbohydrates: 31g
Fiber: 3g
Sugar: 10g
Protein: 10g