Beef Vindaloo The Real Thing Recipes

THE BEST BEEF VINDALOO

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.

BEEF VINDALOO ( THE REAL THING)

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.

LAZY BEEF VINDALOO

Steps:

• Sprinkle beef with salt & pepper; make sure all sides are well seasoned.
• In a Dutch oven or big pot, heat extra virgin olive oil to where it starts to sheen.
• Add beef to pot and brown on all sides.
• Once meat is browned, DO NOT DRAIN GREASE, lower heat and add coconut milk and HALF a can of tomato paste (3 ounces). Proceed to add the REST of the ingredients, EXCEPT THE ONION.
• ***If you don't like your food VERY SPICEY -- Add the Cinnamon or the Cinnamon Stick -- it will cut the heat down, also a teaspoon of sugar will make it even milder***.
• Simmer for 1 hour & 15 minutes stirring occasionally; add diced onion, continue to cook for 15 more minutes.
• DONE!
• *SERVE WITH JASMINE RICE TO ENHANCE FLAVORS*.

BEEF VINDALOO

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.

BEEF VINDALOO - THE HOT ONE

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.