Beef Vindaloo
Tommy
From the Cookery Magic cooking class
ingredients
Beef- 500 g Beef, cubed
- 1 tsp Salt
- 3 tbsp Red Wine Vinegar
- 2 Curry Leaves
- 10-20 Chillies, dried
- 1-2 tsp Black Peppercorn
- 2 tsp Cumin Seeds
- Seeds from 4 Cardamon
- 1 inch Cinnamon Stick
- 6 cloves
- 1 tbsp Garlic Paste
- 1 tbsp Ginger Paste
- 1 tsp fresh Tumeric paste OR
- 1/2 tsp Tumeric powder
- 2 tbsp Oil
- 2 Onions, medium sliced
- 2 Tomatoes, chopped
- 4 Green Chillies, sliced halfway
- 1 tsp Sugar
- 1 1/2 cups water
directions
- 1
1. Marinate the beef with the salt, 1 1/2 tbsp vinegar and curry leaves and leave it aside for 3 hours.
- 2
2. Mix the dry spice mix together with the ginger, garlic and tumeric paste and 1 tbsp vinegar. Blend well.
- 3
3. Rub the meat with half of this spice mix, cover and refrigerate for 12 hours. Also cover and refrigerate the remainder of the spice paste.
- 4
4. heat the oil in a large saucepan on medium heat and fry the onions stirring constantly until it becomes brown. Ad the tomatoes and 2 green chillies and stir for 1 minute.
- 5
5. Add the remainder of the spice paste, the sugar and the remaining 1/2 tbsp of vinegar. Stir and fry until the paste begins to brown.
- 6
6. Add the meat together with its marinade and cook, stirring all the time until the meat starts to brown a little. Ad the water, salt to taste and bring it to a boil, then lower heat and simmer covered for 40 minutes until the meat is cooked and the gravy has thickened.
- 7
7. add the remaining chillies , stir and cook for another 1 minute and serve.
Source: Tommy
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