Ingredients for Beef Vindaloo The Real Thing
- 1 lb boneless stewing beef
- 2 tsp cumin seeds
- 4-6 dried red chilies
- 1 tsp black peppercorns
- 1 tsp fenugreek seeds
- 4-6 green cardamom pods
- 1 tsp black mustard seeds
- 1 tbsp salt
- 1 tbsp Demerara sugar
- 2 tbsp white wine vinegar
- 2 tbsp vegetable oil
- 1 large onion
- 1 inch fresh ginger
- 4 cloves garlic
- 1 tbsp ground coriander
- 1 tsp turmeric powder
- 1 cup water
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How to Make Beef Vindaloo The Real Thing
- Grind together 2 tsp cumin seeds, 4-6 dried red chilies (adjust to your spice preference), 1 tsp black peppercorns, 1 tsp mustard seeds, 1 tsp fenugreek seeds, and 4-6 green cardamom pods until a fine powder forms.
- Add 1 tbsp salt, 2 tbsp white wine vinegar, and 1 tbsp sugar to the spice powder. Mix thoroughly to create a thick paste.
- Heat 1 tbsp vegetable oil in a large pan over medium heat. Add 1 large onion, thinly sliced, and fry until golden brown (about 5-7 minutes). Remove from pan and set aside.
- Add the cooked onions to the spice paste. Blend again using a blender or food processor to create a smooth, thick paste.
- Heat the remaining 1 tbsp vegetable oil in the same pan. Add 1 lb beef, cut into 1-inch cubes, and brown on all sides.
- Remove the browned beef from the pan using a slotted spoon and set aside.
- Add 1 inch ginger, grated, and 4 cloves garlic, minced, to the pan. Cook for 2 minutes until fragrant.
- Add 1 tbsp ground coriander and 1 tsp turmeric powder. Fry for 2 minutes more, stirring constantly.
- Add the onion and spice paste to the pan. Cook over low heat for 5 minutes, stirring frequently.
- Add 1 cup water, the browned beef, and bring to a simmer. Reduce heat to low, cover, and cook for 80-90 minutes, or until the beef is very tender. Stir occasionally.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
21g
Fat
26g
Carbs
3g
