CURRY VINDALOO

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Make and share this Curry Vindaloo recipe from Food.com.

Provided by Andreacute Grisell

Categories     Curries

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 17

1 1/2 lbs mutton or 1 1/2 lbs beef, in cubes
8 hot green chilies, pods
8 cloves garlic
1 ounce fresh ginger
1 tablespoon cayenne pepper
salt
1 cup vinegar
oil
2 onions, chopped
1 teaspoon cumin
1 teaspoon coriander seed
1 teaspoon black peppercorns
3 tablespoons tomato puree
2 teaspoons sugar
1 tablespoon brandy (optional)
2 tomatoes, in chunks
2 fresh mild green chili peppers, sliced

Steps:

  • Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
  • Add vinegar (or use a blender).
  • Marinate the meat in this for 2 hours.
  • Save the marinade.
  • Heat the oil with cumin, coriander and peppercorns.
  • When hot, add the meat and onion and broil on high heat until brown.
  • Add the marinade, sugar and tomato purée.
  • Add water and salt if necessary.
  • Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
  • Remove from heat.
  • Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.

Nutrition Facts : Calories 491, Fat 26.6, SaturatedFat 7.5, Cholesterol 127.6, Sodium 140.7, Carbohydrate 26.1, Fiber 4.6, Sugar 12.8, Protein 36.1

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