Recipe courtesy of David Rosengarten
Beef Vindaloo
- Yield: 6 to 8 servings.
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 261
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 17
- Dietary Fiber
- 3
- Sugar
- 10
- Protein
- 27
- Cholesterol
- 80
- Sodium
- 482
- Total: 3 hr 55 min
- Prep: 2 hr 10 min
- Cook: 1 hr 45 min
Ingredients
1/2 cup red wine vinegar
14 cloves garlic, coarsely chopped
4 fresh green chilies, coarsely chopped
1/4 cup sugar
1 tablespoon English powdered mustard
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
Juice of 1 lemon
Salt and pepper
2 pounds boned beef chuck, cut in 1-inch cubes
2 tablespoons ghee (available in Indian and specialty food stores)
1 large onion, sliced
3 tablespoons poppy seeds
4 bay leaves
2 cloves
4 tablespoons tomato paste
Directions
- 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.