Beef or Lamb Vindaloo

Recipe by evelynathens
READY IN: 2hrs 15mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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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