Beef or Lamb Vindaloo

Submitted by evelynathens

"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
• Ingredients: 16
• Serves: 4-6

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

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

Reviews

[chia2160]

i used 2 1/3 lbs lamb, and followed directions to a t, then cooled and refrigerated for the next day. and i am so glad i did! there was a thick layer of fat atop which was easily removed, practically in 1 piece, and the flavor was concentrated,just so pungent and tasty. the lamb literally melted in our mouths. i served this over basmati rice, wonderful main course!

 

[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!

 

[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.

 

[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.

 

[NaomiW]

This is a fantastic curry- really hot and flavoursome. Next time I'm going to make double quantity so there are leftovers for lunches.