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BEEF VINDALOO
  • 1/2 c Red wine vinegar
  • 14 Cloves garlic; coarsely -chopped
  • 4 Fresh green chiles; -coarsely chopped
  • 1/4 c Sugar
  • 1 tb English powdered mustard
  • 1 1/2 ts Turmeric
  • 1 1/2 ts Ground ginger
  • 1 1/2 ts Ground coriander
  • 1 ts Ground cumin
  • Juice of 1 lemon
  • Salt and pepper
  • 2 lb Boned beef chuck; cut in -1-inch cubes
  • 2 tb Ghee (available in indian -and specialty food stores
  • 1 lg Onion; sliced
  • 3 tb Poppy seeds
  • 4 Bay leaves
  • 2 Cloves
  • 4 tb Tomato paste
    1. 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.

    2. 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.

     
     

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