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    You are in: Home / Recipes / The Best Beef Vindaloo Recipe
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    The Best Beef Vindaloo

    The Best Beef Vindaloo. Photo by Mumma=^..^=

    1/1 Photo of The Best Beef Vindaloo

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 30 mins

    30 mins

    2 hrs

    Wombat47's Note:

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
    2. 2
      Grind spices from coriander to fennel to a very fine powder.
    3. 3
      Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
    4. 4
      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).
    5. 5
      Heat ghee, or oil, and fry meat until very deeply coloured.
    6. 6
      Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
    7. 7
      Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.

    Ratings & Reviews:

    • on October 09, 2011

      45

      Lots of zing, this was really good! I did mine in the crock pot on high for 5 hours, and it was just falling apart.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 16, 2009

      55

      Just did an Indian Foodie dinner. This was a huge hit. many thanks for this Recipe!!! Super yummy! I did add a few hits of cayenne pepper to get the heat up but I'm sure its due to insipid chili peppers on my part :-)

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 17, 2007

      45

    Read All Reviews (4)

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    Nutritional Facts for The Best Beef Vindaloo

    Serving Size: 1 (130 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.3
     
    Calories from Fat 94
    68%
    Total Fat 10.4 g
    16%
    Saturated Fat 6.1 g
    30%
    Cholesterol 24.5 mg
    8%
    Sodium 455.3 mg
    18%
    Total Carbohydrate 8.9 g
    2%
    Dietary Fiber 2.0 g
    8%
    Sugars 2.0 g
    8%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    chuck steaks

    cloves

    fresh ginger

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