Thursday, 25 July 2013
I'm in total agreement with you, Mr Stein
this is indeed, the best Vindaloo recipe ever!
Recipe from Rick Stein's India
750g boneless shin of beef, cut into 3cm-thick medallions .
For the marinade
5cm piece of cinnamon stick
1 tsp black peppercorns
1 tsp cloves
1 tsp cumin seeds
Seeds from12 green cardamoms
1 small onion, roughly chopped
40g/8 cloves garlic, peeled 25g/5cm ginger, roughly chopped
2 tbsp Tamarind liquid
1½tsp salt ½tsp sugar
2 tbsp Kashmiri chilli powder
5 tbsp white wine vinegar
2 tbsp (30g) ghee or vegetable oil
1 small onion, chopped
3 medium, ripe tomatoes, sliced
3 fresh green chillies, halved lengthways, seeds removed
For the marinade, grind the cinnamon, black peppercorns, cloves, cumin seeds and cardamom to a powder.
Put the onion, garlic, ginger, tamarind, salt, sugar, chilli powder, turmeric and vinegar and all the ground spices into a mini food processor and blend together to a paste.
Mix the beef and the paste together in a large bowl, coating the beef well. Cover the bowl and transfer to the fridge for 12 hours.
To cook the vindaloo, heat the ghee in a large, sturdy pan or casserole over a medium heat.
Add the onion and fry for 10 minutes until golden.
Increase the heat to medium-high, add the beef and all its marinade paste and fry for 5 minutes, stirring occasionally.
Stir in the tomatoes, green chillies and water, cover with a lid and cook for around 2 hours until the meat is tender, checking every so often that it’s not sticking or becoming dry, in which case add a splash of water.
Serve the beef vindaloo immediately.
It's a mind-blowing curry, Ricky!