GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO
Provided by Aarti Sequeira
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
- Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
- Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
- Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
- Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
- Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
- Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.
CURRY VINDALOO
Make and share this Curry Vindaloo recipe from Food.com.
Provided by Andreacute Grisell
Categories Curries
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Pound green chilli, garlic, ginger and cayenne together with salt in a mortar until smooth.
- Add vinegar (or use a blender).
- Marinate the meat in this for 2 hours.
- Save the marinade.
- Heat the oil with cumin, coriander and peppercorns.
- When hot, add the meat and onion and broil on high heat until brown.
- Add the marinade, sugar and tomato purée.
- Add water and salt if necessary.
- Let simmer until meat is done and the sauce has thickened (circa 30 minutes).
- Remove from heat.
- Add tomatoes, chilli and brandy and serve with basmati rice and maybe some yoghurt sauce to compensate the heat.
Nutrition Facts : Calories 491, Fat 26.6, SaturatedFat 7.5, Cholesterol 127.6, Sodium 140.7, Carbohydrate 26.1, Fiber 4.6, Sugar 12.8, Protein 36.1
VINDALOO CURRY PASTE
Use in Vindaloo recipes calling for Vindaloo curry paste. Easy to make so you don't have to buy it and you can have it fresh. Easy to store and freeze as well.
Provided by PalatablePastime
Categories Asian
Time 10m
Yield 1/2 cup
Number Of Ingredients 11
Steps:
- Place all ingredients in food processor and blend for 20 seconds or until smooth.
- Store refrigerated in an airtight container for up to two weeks.
- May freeze for up to 2 months.
- Use as directed in recipes.
CHICKEN VINDALOO
Turn up the heat with a homemade chicken vindaloo made with plenty of aromatic spices. Serve with warmed flatbreads for a simple, satisfying supper
Provided by danone9
Categories Dinner, Main course
Time 45m
Number Of Ingredients 17
Steps:
- To prepare the chicken, mix the lemon juice, diced chicken, vinegar, garlic and ginger together in a large bowl with the dried spices. Cover and leave to marinate in the fridge for at least 3-4 hours, or overnight.
- Heat the oil in a large saucepan over medium-high heat and add the spices, onion and salt. Cook, stirring, until the onion is browned but not burnt, about 10-15 mins. Reduce the heat to medium and add the marinated chicken. Cook, stirring, for another 5 mins. Add a splash of water, reduce the heat slightly, cover and simmer for 15-20 mins until the chicken is cooked through.
- Garnish with some coriander and crispy onions and serve with flatbreads, if you like.
Nutrition Facts : Calories 358 calories, Fat 19 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 42 grams protein, Sodium 0.9 milligram of sodium
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- Trim the lamb, discarding any really hard lumps of fat and sinew. Mix the vinegar, vegetable oil and salt in bowl until well combined. Add the lamb and turn to coat in the marinade.
- For the sauce, heat three tablespoons of the sunflower oil in a large heavy-based frying pan and cook the sliced onions very gently over a medium-low heat for 15 minutes until softened and lightly browned, stirring occasionally.
- While the sliced onions are cooking, put the remaining chopped onion, garlic, chillies, ginger, mustard powder, cumin, coriander, paprika, tumeric, cayenne pepper and cinnamon in a food processor and blend to a purée.
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- Remove the casserole from the oven and stir the potato chunks into the curry, re-cover with the greaseproof paper and the lid and continue to cook for a further hour or until the lamb and potatoes are very tender.
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