Beef vindaloo is a standard curry most notorious in India’s Goa space. No longer for the faint hearted, the chilli packs an extremely racy punch. To steadiness the dish, lend a hand with a facet of riata and an ice frigid beer.
Nov 29, 2012 1:00pm
- 1 hr 55 minutes cooking
- Serves 4
Substances
- 2 teaspoon cumin seeds
- 2 teaspoon garam masala
- 4 cardamom pods, bruised
- 4 centimetre part fresh ginger (20g), grated finely
- 6 cloves garlic, overwhelmed
- 8 fresh minute red thai chillies, chopped finely
- 2 tablespoons white vinegar
- 1 tablespoon tamarind listen
- 1.5 kilogram beef chuck steak, diced into 3cm pieces
- 2 tablespoons ghee
- 2 natty brown onions (400g), chopped finely
- 1 cinnamon stick
- 6 cloves cloves
- 2 teaspoons straightforward flour
- 3 cups (750ml) beef stock
Strategy
Beef vindaloo
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1
Dry-fry cumin, garam masala and cardamom in natty heated frying pan, strring over low warmth except fragrant.
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2
Mix roasted spices, ginger, garlic, chilli, vinegar, tamarind and beef in natty bowl. Duvet; refrigerate 1 hour or overnight.
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3
Melt ghee in natty frying pan; cook dinner onion, cinnamon and cloves, stirring, except onion is browned evenly.
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4
Add beef combination; cook dinner, stirring, except beef is browned far and huge. Breeze in flour; cook dinner, stirring, 2 minutes. Step by step add stock; bring to the boil, stirring. Minimize warmth; simmer, uncovered, 1 hour.
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5
Abet vindaloo with racy dhal, raita and, if desired, a bowl of crisp pappadums.
Notes
This curry is extremely finest made a day forward to permit its flavours to intention fully. You can additionally additionally use spherical steak or skirt steak on this recipe.