Indian Style Meat Marinade Recipes

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

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

INDIAN STYLE MEAT MARINADE

Indian Style Meat Marinade image

It's nice to put a twist on the usual foods like a roast. This recipe will add zing to your beef and covers up to a 6 pound roast. Enjoy!

Provided by Nif_H

Categories Indian

Time 20m

Yield 1 1/2 cup

Number Of Ingredients 7

Ingredients

1 cup plain yogurt
1 onion, diced
1 garlic clove, minced
1 tablespoon lemon juice
1 tablespoon curry powder
1 teaspoon chili powder
1 teaspoon salt

Steps:

Mix ingredients well and place in large resealable bag. Add meat.
Squish meat around in marinade to coat well. Marinate for 4 to 24 hours. The longer the tastier!
A tip from me: Leave bag slightly open. Fill sink with enough water to cover bag. With the open side of bag up, gently place in water. You will notice that all of the air will be squeezed out of the bag. When the water is nearing the top of the bag, seal the bag. Take out of sink, pat the bag dry and place in refrigerator. Let it marinate! :).

Nutrition Facts : Calories 152.9, Fat 6.2, SaturatedFat 3.6, Cholesterol 21.2, Sodium 1660.5, Carbohydrate 19.2, Fiber 3.3, Sugar 11.2, Protein 7.4

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