Ingredients
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2
-
1
-
5
-
1
-
1
-
6
-
1
-
1/2
-
1
-
5
-
-
-
-
-
Directions
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.,After frying everything we cooked this in a crock pot since we were cooking 5 different Indian dishes at a time and didn’t have room on the stove for everything. Great flavor, but we weren’t able to reduce the sauce down to make the nice thick gravy pictured, which was a shame. We used 2 red peppers plus a ghost pepper, and it had a little kick but not enough for us. Next time we’ll do the full 5 red peppers plus a ghost pepper.,This actually turned out pretty good. I haven’t had the best of luck with cooking Indian food at home but surprisingly I enjoyed this one. I always imagined vindaloo being more reddish but the brown kind like in this recipe was great either way. I added extra water and cooked mine for about 2-2.5 hours to get the meat extra tender.
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Steps
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1
Done
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Grind Together the Cumin Seeds, Chillies, Pepper Corns, Mustard Seeds, Fenugreek Seeds, and Cardamom Seeds. |
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2
Done
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Add the Salt, Vinegar and Sugar, to Make a Paste. |
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3
Done
|
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. |
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4
Done
|
Heat the Remaining Oil and Fry the Meat Till Just Brown.remove the Meat With a Slotted Spoon and Put Aside. |
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5
Done
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to the Pan Add the Ginger and Garlic Cook 2 Minutes. |
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6
Done
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Add the Ground Coriander and Turmeric, Fry For 2 Minutes. |
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7
Done
|
Add the Onions and Spice Paste and Cook Over Low Heat For 5 Minutes. |
|
8
Done
|
Add the Water and Meat Cover the Pot and Cook Till the Meat Is Tender. |
