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.
GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO
Provided by Aarti Sequeira
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
- Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
- Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
- Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
- Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
BEEF VINDALOO
Provided by Food Network
Time 3h55m
Yield 6 to 8 servings.
Number Of Ingredients 18
Steps:
- In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.
- In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice.
EASY 5 STEP CHICKEN, PORK, BEEF OR LAMB VINDALOO
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
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
BEEF OR LAMB VINDALOO
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
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.
BEEF SHORT RIBS VINDALOO
My sister shared this India-inspired beef dish with me, and I've made a few modifications to fit my tastes. I love the smell of the spices as the ribs slow cook all day!-Lorraine Carlstrom, Nelson, British Columbia
Provided by Taste of Home
Categories Dinner
Time 8h45m
Yield 4 servings.
Number Of Ingredients 16
Steps:
- In a dry small skillet over medium heat, toast cumin and coriander seeds until aromatic, stirring frequently. Cool. Coarsely crush seeds in a spice grinder or with a mortar and pestle., In a large saucepan, heat butter over medium heat. Add the onion, garlic and ginger; cook and stir for 1 minute. Add the mustard seed, cloves, salt, cinnamon, cayenne pepper and crushed seeds; cook and stir 1 minute longer. Cool completely., In a large shallow dish, combine the vinegar, bay leaves and onion mixture. Add ribs; turn to coat. Refrigerate, covered, overnight., Transfer rib mixture to a 4-qt. slow cooker. Cover and cook on low for 8-10 hours or until meat is tender. Stir in peas; cook 8-10 minutes longer or until peas are crisp-tender. Skim fat; discard bay leaves. Serve rib mixture with rice, yogurt and cilantro.
Nutrition Facts : Calories 266 calories, Fat 15g fat (6g saturated fat), Cholesterol 62mg cholesterol, Sodium 180mg sodium, Carbohydrate 13g carbohydrate (4g sugars, Fiber 3g fiber), Protein 21g protein.
GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO BY AARTI
Aarti Sequeira demystifies curry dishes in this episode. I really enjoyed making this dish. She also used heaping spoon measures of every ingredient. Feel free to adjust the amounts to you liking I found it a bit too spicy med-hot for my liking, so I will adjust the measurements for the next time. Also be sure to get a cut of beef that is likely to be tender. I used a beef stew meat and after over 60+ minutes, it still wasn't tender enough. Don't worry if you do not have whole spices or a spice grinder. I have included the ground spice equivalents. Recipe courtesy Aarti Sequeira & Food Network.
Provided by Chicagoland Chef du
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the wet masala mix:
- In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. NOTE: if you are using all ground spices, just measure out and place in a small dish. No need to toast.
- Pour into a spice grinder and process until powdered.
- In a small food processor or blender combine the spice mix and the rest of the wet masala ingredients > ginger garlic paste and vinegar. Process until smooth. Set aside.
- Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
- Add the wet masala, taking care because it will sizzle. Stir quite vigorously and turn down the heat if it's bubbling too furiously. *Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
- Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
- Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot.
- Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook at least 30 -60 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. This step may take longer until the meat is tender.
- Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like.
- Serve over rice, or with chapatis (whole wheat griddle bread) or naan.
- I made a raita recipe#47590. This is cool and creamy and will cut the heat.
- Spread the raita on the flat bread, spoon on the meat mixture & enjoy!
- GINGER GARLIC PASTE:.
- 1/2 cup cloves garlic, whole.
- 1/2 cup fresh ginger, peeled, 1/2-inch slices.
- 1/4 cup canola oil.
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.
- ALTERNATELY, in place of the ginger garlic paste use: 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped.
Nutrition Facts : Calories 119.2, Fat 10.9, SaturatedFat 0.8, Sodium 440.8, Carbohydrate 4.5, Fiber 1.2, Sugar 1.5, Protein 0.7
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
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.
LAZY BEEF VINDALOO
I was CRAVING this dish for so long, since I moved to Brooklyn finding a decent Indian Restaurant is not easy. And once I looked the recipe up I couldn't wait for the Marinade Time. Here's a simple 1 POT Recipe...it's not authentic but TASTES JUST AS GOOD AS THE REAL THING!!!!!
Provided by ShoeDiva
Categories Meat
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 23
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*.
Nutrition Facts : Calories 1035.9, Fat 79.1, SaturatedFat 36.6, Cholesterol 156.8, Sodium 2609.5, Carbohydrate 37.5, Fiber 8.6, Sugar 19.6, Protein 49.4
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
SPICY BEEF VINDALOO
This beef vindaloo recipe is always a popular curry dish. My version is wonderfully spicy, though you can easily adjust the heat and spice to your preference.
Provided by @MakeItYours
Number Of Ingredients 17
Steps:
- Add the beef to a large bowl.
- Mix your marinade by whisking together the vinegar and all of the seasonings. Pour it over the beef and rub it into the meat. Cover and refrigerate for at least 1 hour. Longer is better, such as overnight.
- Heat a large pan to medium heat and add the olive oil. Add the onion and peppers and cook about 4-5 minutes, until they soften up.
- Add the beef along with the marinade and cook another 5 minutes to nicely brown up the pieces.
- Add the tomato paste and cook another minute, stirring.
- Add the beef stock (You can also use chicken or veggie stock, or just water) and stir until the mixture thins out and becomes a sauce. You can add more broth or water if needed. Reduce the heat and let it simmer for 30-40 minutes, until the beef is cooked through and tender.
- Serve as is or over rice with fresh herbs and sprinkled chili flakes. Make it rain!
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