Goan Beef Curry With Vinegar: Beef Vindaloo
Serves: 4
Rowena Kautzer
1 January 1970
Based on User reviews:
53
Spice
38
Sweetness
47
Sourness
39
mins
Prep time (avg)
4.2
Difficulty
Ingredients:
1 tsp
Cumin Seed1 tsp
Ground Turmeric2 tsps
Paprika1 cup
Apple Cider Vinegar1 cup
Canola Oil1 medium
Red Onion (sliced very thinly)1 cup
Garlic (cloves, whole)Directions:
1
For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute
2
Pour into a spice grinder and process until powdered
3
In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients
4
Process until smooth
5
Place a large (preferably nonstick) pot over high heat and add the oil
6
When the oil is shimmering, add the onions and serrano pepper
7
Stirring frequently, saute the onions until golden brown, about 12 minutes
8
Don't let them burn! Turn the heat down to medium-high if they're starting to burn
9
Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them
10
Stir quite vigorously and turn down the heat if it's bubbling too furiously
11
Don't wash the food processor bowl yet
12
Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes
13
Also, you may see little droplets of oil on the perimeter of the masala
14
That's a good sign! Quickly add the meat and stir, coating the meat in the masala
15
Stir and cook about 5 minutes until the meat browns
16
Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot
17
Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer
18
Cover and cook 30 minutes
19
Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly
20
Check the meat at the end of the cooking time; it should be tender and not chewy at all
21
Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread)
22
Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste
23
There will still be tiny little pieces in there, but overall, it should resemble a paste
24
Save what you don't use in a small glass jar
25
It should last in the fridge for 2 to 3 weeks
26
It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc
27
We always had a jar of this stuff in our fridge growing up