Beef Or Lamb Vindaloo Recipes

BEEF OR LAMB VINDALOO

Beef or Lamb Vindaloo image

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.

Provided by evelynathens

Categories Curries

Time 2h15m

Yield 4-6 serving(s)

Number Of Ingredients 16

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

Steps:

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.

VINDALOO

Vindaloo image

Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. SPICE WARNING!!! Read Spiciness note below.

Provided by Nagi

Categories curries Main

Number Of Ingredients 25

Ingredients

800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1))
1 1/2 tsp salt
6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))
2 tsp coriander seeds
3 tsp cumin seeds
4 cloves
4 cardamom pods ((green))
2 tsp cinnamon powder
1/2 tsp black peppercorns
2 tbsp fresh ginger (, roughly chopped)
10 garlic cloves ((yes, 10!))
1 tsp brown sugar
1 tsp fenugreek seeds ((Note 3))
1/4 tsp turmeric powder
7 tbsp white vinegar
2 cups water
50g / 3 tbsp ghee or unsalted butter ((Note 4))
1 onion (, finely chopped (brown, yellow, white))
2 tsp ginger (, finely grated)
4 garlic cloves (, finely minced)
1 1/2 tsp black mustard seeds ((Note 5))
2 tbsp tomato paste
10 curry leaves (, fresh (Note 6))
2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
2 tbsp coriander/cilantro leaves (, roughly chopped)

Steps:

Salt beef: Toss beef in salt.
Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
Preheat oven to 190°C/375°F (170°C fan).
Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
Add beef: Add beef and curry leaves, stir then bring to boil.
Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!

Nutrition Facts : Calories 441 kcal, Carbohydrate 12 g, Protein 35 g, Fat 29 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 136 mg, Sodium 803 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO

Easy 5 Step Chicken, Pork, Beef or Lamb Vindaloo image

Extremely delicious recipe and so easy to prepare. Has become a family favourite in our home!! Please note the amount of chilli can be adjusted depending on how hot you want it! This is just right for our palates.

Provided by AngeNZ

Categories Curries

Time 1h23m

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

800 g lean meat, cut into 3cm pieces
1 large onion, finely sliced
2 teaspoons ground cumin
1/4 teaspoon chili powder
2 teaspoons yellow mustard seeds (ground)
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground cardamom
2 teaspoons ground turmeric
1/2 teaspoon ground cloves
1 tablespoon black peppercorns (cracked)
2 teaspoons olive oil
1 teaspoon salt
1 teaspoon sugar
1/3 cup white wine vinegar
3 teaspoons garlic (crushed)
1 1/2 teaspoons ginger (crushed)
1/2 cup water

Steps:

Combine all ingredients except oil, onion and meat. Leave standing while you cook the onions.
Heat oil in medium to large pot and add onions. Stir until onions are soft.
Add vindaloo mix to pot and cook for 1 to 2 minutes.
Add meat and mix so that it is covered with the vindaloo mix. Add 1/2 C water.
Simmer, covered, over low heat for about 1 1/4 hours or until meat is tender.

Nutrition Facts : Calories 65.2, Fat 3.3, SaturatedFat 0.4, Sodium 588.5, Carbohydrate 8.9, Fiber 1.9, Sugar 2.9, Protein 1.3

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