BEEF VINDALOO
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Provided by Toast2U
Categories World Cuisine Recipes Asian Indian
Time 9h30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g
BEEF VINDALOO ( THE REAL THING)
Hot, Hot, and aromatic. This recipe uses white wine vinegar and some sugar, and is unusual in that. This is a low fat version and therefore healthier than some recipes. You will need a grinder/blender or mortar and pestle to make this dish. Its a cracker. Ps. a glass of lager goes well with this.
Provided by Brian Holley
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
- Add the salt, vinegar and sugar, to make a paste.
- In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
- Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
- To the pan add the ginger and garlic cook 2 minutes.
- Add the ground coriander and turmeric, fry for 2 minutes.
- Add the onions and spice paste and cook over low heat for 5 minutes.
- Add the water and meat cover the pot and cook till the meat is tender.
BEEF VINDALOO - THE HOT ONE
Make and share this Beef Vindaloo - the Hot One recipe from Food.com.
Provided by Jagman
Categories Curries
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- (2 Days before) Place the beef in a bowl and add 2 teaspoons of the curry powder and 2 teaspoons of the chilli, make sure it is coated evenly and fully and leave in the fridge to marinate.
- (on Day).
- Roughly chop the onion, mince the garlic, mustard seed, ginger and vinegar together to form a paste.
- Add the oil to a large oven ready pan and fry the onions, garlic/ginger paste and the chillis till the onion is soft (this bit stings the eyes), add in the all ingredients except for the meat and coconut milk and fry for a further 2 mins ensuring the onions and chillis are covered in the powdered ingredients.
- Add the meat and fry gently for 10 minutes to seal the meat.
- Add the coconut milk and stir, bring to a boil and simmer for roughly 10 minutes until suace begins to thicken.
- Transfer to the oven at 200'C for 30 minutes stirring regularly to finish off.
- Serve on pilau rice preferably with a Lassi drink as thats the only thing that will cool your mouth down.
BEEF VINDALOO
Make and share this Beef Vindaloo recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place beef cubes in a glass bowl. Put the ginger, garlic and vinegar in a food processor or blender fitted with the metal blade. Process for about 30 seconds. Add the chilli powder, turmeric, cumin cinnamon and salt and mix until smooth.
- Pour this spice mix over the cubes, then cover and refrigerated for 1 hour.
- Heat the oil in a large non-stick pan over medium heathen add the onions and cook for about 8 minutes, stirring frequently.
- Drain the beef (reserve liquid).
- Add the beef to the pan and cook, stirring occasionally until the beef changes colour on all sides.
- Add the reserved liquid, sugar and tomato.
- Cover and cook over a medium-low heat for 45 minutes or until tender.
- Serve over rice with fresh coriander to garnish.
Nutrition Facts : Calories 462.6, Fat 32, SaturatedFat 11.6, Cholesterol 111.7, Sodium 491.4, Carbohydrate 9.1, Fiber 1.5, Sugar 4.8, Protein 32.7
BEEF VINDALOO
Make and share this Beef Vindaloo recipe from Food.com.
Provided by Terese
Categories Curries
Time 1h20m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Cut steak into 3cm cubes.
- Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
- Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
- Heat extra oil in pan, add onions, cook, stirring, until soft.
- Add steak mixture, cook stirring, about 10 minutes.
- Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.
Nutrition Facts : Calories 799.8, Fat 56.6, SaturatedFat 20.8, Cholesterol 172.1, Sodium 312.6, Carbohydrate 23.1, Fiber 4.7, Sugar 11.1, Protein 49.7
THE BEST BEEF VINDALOO
This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant offerings and nothing comes close to it, although my sons recently holidayed in Fiji and discovered a similar version in an Indian restaurant - one son told me that he had found the second best Vindaloo. Must have been good - they went to that restaurant 2 nights in a row, and they only had 4 nights there. I use a coffee grinder to grind the spices.
Provided by Wombat47
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
- Grind spices from coriander to fennel to a very fine powder.
- Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
- Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
- Heat ghee, or oil, and fry meat until very deeply coloured.
- Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
- Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.
Nutrition Facts : Calories 138.3, Fat 10.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 455.3, Carbohydrate 8.9, Fiber 2.1, Sugar 2.1, Protein 3.2
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