Ingredients
-
-
3
-
1
-
6
-
2
-
1
-
2
-
1
-
4 - 6
-
8
-
-
-
-
-
Directions
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.,Wow, this is so good. I’ve tried a lot of Indian recipes with mostly great results, but the vindaloos I’ve made never really turned out as great as I’d have hoped. This recipe is a real keeper though. I spread the cooking process out over three days: I marinated the beef the first day, cooked it on the second, and reheated it on the third. I ended up with a delicious curry that was more than worth the wait. Thanks for sharing!
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Steps
|
1
Done
|
Grind Coriander, Cumin, Cloves, Cinnamon, Peppercorns, Fenugreek and Fennel to a Fine Powder. |
|
2
Done
|
Grind Chilies With Garlic, Onion and Ginger to Make a Paste. |
|
3
Done
|
Mix Spice Powder With Vinegar. |
|
4
Done
|
Place Meat in Container and Rub Well With Spice Mixture. |
|
5
Done
|
Pour Chili Paste Over Meat and Marinate For Atleast 3 Hours, or Overnight. |
|
6
Done
|
Over High Heat, Heat Ghee or Butter in Large Heavy-Bottom Dutch Oven and Fry Meat Until Deeply Colored. |
|
7
Done
|
Add Bay Leaves and Stock and Bring to a Boil. |
|
8
Done
|
Reduce Heat and Simmer About 1 1/2- 2 Hours, or Until Meat Is Very Tender. |
|
9
Done
|
Season to Taste. |
|
10
Done
|
This Is One of Those Dishes That Taste Better the Next Day So, If Time Permits, Keep That in Mind. |
