Beef Vindaloo ( the Real Thing)

Submitted by Brian Holley

"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."

 

• Ready In: 1hr 45mins
• Ingredients: 17
• Serves: 4

ingredients

• 907.18 g stewing beef, in 11/2-inch cubes
• 14.79 ml cumin seed
• 5 dried red chilies
• 4.92 ml peppercorn
• 4.92 ml fenugreek seeds
• 6 green cardamom pods (seeds only)
• 4.92 ml black mustard seeds
• 2.46 ml salt
• 4.92 ml demerara sugar
• 73.94 ml white wine vinegar
• 29.58 ml oil
• 1 medium onion, sliced
• 1 inch fresh ginger, chopped
• 2 garlic cloves, chopped
• 9.85 ml ground coriander
• 2.46 ml turmeric
• 236.59 ml warm water

directions

1. Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
2. Add the salt, vinegar and sugar, to make a paste.
3. 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.
4. Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
5. To the pan add the ginger and garlic cook 2 minutes.
6. Add the ground coriander and turmeric, fry for 2 minutes.
7. Add the onions and spice paste and cook over low heat for 5 minutes.
8. Add the water and meat cover the pot and cook till the meat is tender.

Reviews

[Elisse37]

I made this last night and it was absolutely fabulous! It was quick to prepare and then I just left it cook for about 1 and a half hours, the meat was so tender and deliciously spicy! This is a such a tasty way to use a cheap cut of beef, and I had all the other ingredients already on hand. I cooked it in a Le Creuset French Oven on the stove top, it was perfect. I might even make double qty of the paste next time and freeze half. Thank you for a great recipe!

 

[Rita1652]

Brian, Yes! This is Hot, Aromatic, Very Tender and Flavorful! Mine was no where as red as yours and to look at the ingredients I can`t see what would make it so red and rich looking? But no matter it was delish! This was my first at making vindaloo and won`t be my last. My DH always wanted to have this because of the show Red Dwarf. Little did I know that till we went to a Indian restaurant and he ordered it. He was disappointed and I just knew it wasn`t prepared right! So I looked and found your recipe and had great results. I served over recipe #55617. Thank you!

 

[Da Huz]

After frying everything we cooked this in a crock pot since we were cooking 5 different Indian dishes at a time and didn't have room on the stove for everything. Great flavor, but we weren't able to reduce the sauce down to make the nice thick gravy pictured, which was a shame. We used 2 red peppers plus a ghost pepper, and it had a little kick but not enough for us. Next time we'll do the full 5 red peppers plus a ghost pepper.

 

[Josh G.]

This actually turned out pretty good. I haven't had the best of luck with cooking Indian food at home but surprisingly I enjoyed this one. I always imagined vindaloo being more reddish but the brown kind like in this recipe was great either way. I added extra water and cooked mine for about 2-2.5 hours to get the meat extra tender.

 

[saiful.hafiz]

I tried the receipe several times. It worked perfectly every time. The aroma, the texture of spices and most importantly the taste is fabulous!