Beef or Lamb Vindaloo
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
- 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
- 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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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!1Reply
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