Beef Vindaloo
Serves: 6
Callie Medhurst
1 January 1970
Based on User reviews:
46
Spice
48
Sweetness
53
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
14 cloves
Garlic1 cup
Red Wine Vinegar4 small
Chile (hot, seeded)1 tsp
Cumin Seed3 tsp
Turmeric1 tsp
English Mustard1 tsp
Ginger (powdered)1 cup
Granulated Sugar3 tbsps
Poppy Seed1 small
Onion (finely sliced)1 cup
Tomato PasteDirections:
1
For marinade: Blend together garlic and red wine vinegar
2
Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well
3
Place beef in bowl and pour marinade over it
4
Stir in poppy seeds and sit for 2 hours
5
Heat clarified butter in pan and add onion
6
Cook until translucent, then add bay leaves and cloves
7
With slotted spoon, lift meat from marinade and add to onions
8
Increase heat to sear meat
9
Pour in marinade
10
Cover tightly, reduce heat and cook 1 hour
11
After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender
12
Season with salt and pepper