Beef Vindaloo Recipe
- 1/2 c. Red wine vinegar
- 14 x Cloves garlic, coarsely minced
- 4 x Fresh green chilies, coarsely minced
- 1/4 c. Sugar
- 1 Tbsp. English powdered mustard
- 1 1/2 tsp Turmeric
- 1 1/2 tsp Grnd ginger
- 1 1/2 tsp Grnd coriander
- 1 tsp Grnd cumin
- 1 x Lemon, Juice of Salt and pepper
- 2 lb Boned beef chuck, cut in 1-inch cubes
- 2 Tbsp. Ghee, (available in Indian and specialty food stores)
- 1 lrg Onion, sliced
- 3 Tbsp. Poppy seeds
- 4 x Bay leaves
- 2 x Cloves
- 4 Tbsp. Tomato paste
- In a blender process 1 Tbsp.
- of the vinegar, garlic and chilies to a paste.
- Add in remaining vinegar and next 7 ingredients and season with pepper; process till combined.
- In a large bowl place beef and pour blender contents over; toss to combine.
- Marinate, covered, 2 hrs at room temperature or possibly chill overnight.
- In a large skillet heat ghee over medium-high heat.
- Add in onion and saute/fry 10 min, or possibly till lightly browned.
- Sprinkle meat with poppy seeds and toss to coat.
- Turn heat to medium and add in meat, marinade, bay leaf and cloves.
- Cook, turning beef often, 5 min.
- Stir in tomato paste.
- Reduce heat to low, cover and cook 1 1/2 hrs or possibly till beef is very tender.
- Serve with rice.
- Yield: 6 to 8 servings
red wine vinegar, garlic, fresh green chilies, sugar, powdered mustard, turmeric, ginger, coriander, cumin, lemon, beef chuck, ghee, onion, poppy seeds, bay leaves, cloves, tomato paste
Taken from cookeatshare.com/recipes/beef-vindaloo-82672 (may not work)