Name: Beef or Lamb Vindaloo
Prep time: 15 min
Cook time: 2 h
Total time: 2 h 15 min
Yield: 4-6 serving(s)
Ingredients: 3 tablespoons coriander; 1 tablespoon cumin; 6 cloves; 2 inches cinnamon sticks; 1 teaspoon black peppercorns; 2 teaspoons fenugreek seeds; 1 teaspoon fennel seed; 4 -6 dried chilies, soaked; 8 cloves garlic; 1 large onion; 1 inch fresh ginger; 1/4 cup white vinegar; 2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes; 3 tablespoons ghee or 3 tablespoons butter; 2 bay leaves; 2 cups beef stock

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Recipe by evelynathens

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Beef or Lamb Vindaloo created by rpgaymer

A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf.

Ready In:: 2hrs 15mins
Serves:
Units:

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ingredients

Marinade
3 tablespoons coriander
1 tablespoon cumin
6 cloves
2 inches cinnamon sticks
1 teaspoon black peppercorns
2 teaspoons fenugreek seeds
1 teaspoon fennel seed
4 -6 dried chilies, soaked
8 cloves garlic
1 large onion
1 inch fresh ginger
¹⁄₄ cup white vinegar
Meat
2 lbs beef chuck steaks or 2 lbs lamb shoulder, trimmed and cut into 2 inch cubes
3 tablespoons ghee or 3 tablespoons butter
2 bay leaves
2 cups beef stock

directions

Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
Grind chilies with garlic, onion and ginger to make a paste.
Mix spice powder with vinegar.
Place meat in container and rub well with spice mixture.
Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
Add bay leaves and stock and bring to a boil.
Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
Season to taste.
This is one of those dishes that taste better the next day so, if time permits, keep that in mind.

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RECIPE MADE WITH LOVE BY

@evelynathens

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@evelynathens

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"A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf."

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review by rpgaymer

4/15/2013

Wow, this is so good. I've tried a lot of Indian recipes with mostly great results, but the vindaloos I've made never really turned out as great as I'd have hoped. This recipe is a real keeper though. I spread the cooking process out over three days: I marinated the beef the first day, cooked it on the second, and reheated it on the third. I ended up with a delicious curry that was more than worth the wait. Thanks for sharing!

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photo by rpgaymer

4/15/2013

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review by dianegrapegrower

3/10/2013

Absolutely delicious! Used beef, added the onions when sauteing. So flavorful - I had to halve the chilies, because I can't tolerate more (love them, but they hate me...) and still great. Sprinkled with cilantro for color and flavor. Serve on a pilaf of peas and brown rice.

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photo by dianegrapegrower

3/10/2013

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review by Zobeed

5/29/2007

That was an incredible dish!! I loved the intense flavors. Nothing better than toasting whole spices and grind them up fresh! It really makes a difference! I served this over plain rice.

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