Recipe courtesy of Maneet Chauhan
Beef Keema Vindaloo with Pilaf
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- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 743
- Total Fat
- 37 g
- Saturated Fat
- 12 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 7 g
- Sugar
- 24 g
- Protein
- 30 g
- Cholesterol
- 89 mg
- Sodium
- 928 mg
Vindaloo is a curry from Goa based on a dish of Portuguese origin. The combination of heat, tartness and spice makes it a favorite. This version uses ground beef (keema) instead of larger pieces of meat for a delicious version that cooks quickly.
- Level: Intermediate
- Total: 50 min
- Active: 40 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 743
- Total Fat
- 37 g
- Saturated Fat
- 12 g
- Carbohydrates
- 77 g
- Dietary Fiber
- 7 g
- Sugar
- 24 g
- Protein
- 30 g
- Cholesterol
- 89 mg
- Sodium
- 928 mg
Ingredients
Rice Pilaf:
Beef Keema Vindaloo:
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Directions
- For the rice pilaf: In a medium pot over medium-high heat, melt the ghee. Stir in the cranberries, pistachios, almonds, bay leaves, turmeric and cumin seeds. Sitr in the rice and 3 cups of water. Bring to a boil, reduce the heat to low, cover and simmer until the rice is cooked through, 15 to 20 minutes. Season with salt and pepper and fluff with a fork before serving.
- For the beef keema vindaloo: Heat oil to 350 degrees F in a Dutch oven. Add the sliced onions and fry until golden brown, 3 to 4 minutes. Then fry the garlic cloves until golden brown, 2 to 3 minutes. Set aside.
- Make a vindaloo paste by combining the red chiles, cumin seeds, black peppercorns, cardamom pods, cinnamon sticks, mustard seeds and fenugreek seeds in a small skillet and toast over medium heat until fragrant, about 5 minutes. Once toasted, add to a blender with the vinegar, sugar, fried onions and fried garlic. Blend until a smooth paste forms. Set the vindaloo paste aside.
- In another Dutch oven, heat 2 tablespoons vegetable oil over medium-high heat. Sprinkle the ground beef with salt and pepper and add it to the pot. Cook until caramelized and cooked through, about 10 minutes. Add the vindaloo paste, tomato paste and broth. Turn the heat to low and simmer for another 10 minutes for all the flavors to come together. Taste and season with salt and pepper to your liking.
- Serve the vindaloo alongside the rice pilaf, garnished with pomegranate seeds and cilantro leaves.
