Thursday, 25 July 2013

Beef Vindaloo


I concur
I'm in total agreement with you, Mr Stein
this is indeed, the best Vindaloo recipe ever!










Beef Vindaloo
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 
½tsp turmeric 
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 
100ml water 





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!



10 comments:

  1. I cooked this Vindaloo today and you were absolutely right. Its trully excellent! Have you tried any other recipes from the book?

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    1. It's a good book to have if you're curry lover... highly recommended!!
      x

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  2. making this one tomorrow! beef already marinading :)

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    1. Great! Let me know how it turns out!
      x

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    2. I must have forgot to reply! It is incredible! I use this recipe all the time!!! :)

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  3. Looks great! Is it hot? Could u add red chillies?

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    1. hi Tara,
      Vindaloo is essentially a hot and spicy curry.
      You can reduce the amount of chilli powder, but I won't recommend substituting it with fresh chilli as you'd lose the earthiness of powdered chilli.
      Good luck!
      xoxo

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  4. Muna, your recipe above calls for 2 tbsp Kashmiri chilli powder, but in the book it is 2 tsp which I found spicy enough with the fresh chills too. Kashmiri chilli powder isn't the hottest but even so 2 tbsp might take some people by surprise! How much do you use yourself?

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    1. Hi Mike,
      I checked Rick Stein's India (published 2013 BBC Books)and it stated 2 tbsp kashmiri chili powder. I followed the recipe and it was okay with me but some of my friends did find it a tad too hot. It's really up to you, perhaps a compromise...1 tbsp?
      Hope it works! x

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    2. How strange - same book (page 266) though my copy was bought in 2016. Maybe it proved too spicy for some readers!

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