Beef Vindaloo The Hot One Recipes
THE BEST BEEF VINDALOO
This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant offerings and nothing comes close to it, although my sons recently holidayed in Fiji and discovered a similar version in an Indian restaurant - one son told me that he had found the second best Vindaloo. Must have been good - they went to that restaurant 2 nights in a row, and they only had 4 nights there. I use a coffee grinder to grind the spices.
Provided by Wombat47
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
- Grind spices from coriander to fennel to a very fine powder.
- Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
- Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
- Heat ghee, or oil, and fry meat until very deeply coloured.
- Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
- Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.
Nutrition Facts : Calories 138.3, Fat 10.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 455.3, Carbohydrate 8.9, Fiber 2.1, Sugar 2.1, Protein 3.2
BEEF VINDALOO
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Provided by Toast2U
Categories World Cuisine Recipes Asian Indian
Time 9h30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g
BEEF VINDALOO ( THE REAL THING)
Hot, Hot, and aromatic. This recipe uses white wine vinegar and some sugar, and is unusual in that. This is a low fat version and therefore healthier than some recipes. You will need a grinder/blender or mortar and pestle to make this dish. Its a cracker. Ps. a glass of lager goes well with this.
Provided by Brian Holley
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
- Add the salt, vinegar and sugar, to make a paste.
- In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
- Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
- To the pan add the ginger and garlic cook 2 minutes.
- Add the ground coriander and turmeric, fry for 2 minutes.
- Add the onions and spice paste and cook over low heat for 5 minutes.
- Add the water and meat cover the pot and cook till the meat is tender.
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