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Beef or Lamb Vindaloo

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:

ingredients

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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  1. rpgaymer
    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!
    Reply
  2. rpgaymer
    Beef or Lamb Vindaloo Created by rpgaymer
    Reply
  3. dianegrapegrower
    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.
    Reply
  4. dianegrapegrower
    Beef or Lamb Vindaloo Created by dianegrapegrower
    Reply
  5. Zobeed
    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.
    Reply
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