Beef or Lamb Vindaloo

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

(6)

Recipe 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.

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READY IN: 2hrs 15mins

SERVES: 4-6

UNITS: US

INGREDIENTS

Nutrition

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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