BEEF VINDALOO
A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice.
Provided by Toast2U
Categories World Cuisine Recipes Asian Indian
Time 9h30m
Yield 6
Number Of Ingredients 13
Steps:
- Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
Nutrition Facts : Calories 546 calories, Carbohydrate 12.4 g, Cholesterol 109.2 mg, Fat 40.4 g, Fiber 2.7 g, Protein 27.8 g, SaturatedFat 14 g, Sodium 2779.9 mg, Sugar 3.1 g
BEEF VINDALOO ( THE REAL THING)
Hot, Hot, and aromatic. This recipe uses white wine vinegar and some sugar, and is unusual in that. This is a low fat version and therefore healthier than some recipes. You will need a grinder/blender or mortar and pestle to make this dish. Its a cracker. Ps. a glass of lager goes well with this.
Provided by Brian Holley
Categories Curries
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
- Add the salt, vinegar and sugar, to make a paste.
- In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
- Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
- To the pan add the ginger and garlic cook 2 minutes.
- Add the ground coriander and turmeric, fry for 2 minutes.
- Add the onions and spice paste and cook over low heat for 5 minutes.
- Add the water and meat cover the pot and cook till the meat is tender.
VINDALOO FOR CHICKEN OR LAMB
Provided by Rachael Ray : Food Network
Categories main-dish
Time 2h15m
Yield 4 to 6 servings
Number Of Ingredients 25
Steps:
- For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
- For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
- Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
- For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
- For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
- Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.
LAMB VINDALOO
My husband the spice junky loves this dish and would make it once a week if I let him. Indian-inspired. Marinate overnight.
Provided by ratherbeswimmin
Categories Lamb/Sheep
Time 8h
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Add the onion, ginger, and garlic to the container of a food processor; process until finely chopped.
- Add in the vinegar, coriander, cumin, turmeric, salt, and cayenne pepper; process until the mixture forms a smooth paste.
- Scrape the paste out into a 4-quart slow cooker crock insert.
- Add in the lamb pieces; toss to coat.
- Cover with saran wrap and refrigerate at least 4 hours or overnight.
- Put the crock insert into slow cooker; add in water and stir.
- Cover and cook on LOW for 6-7 hours or until the lamb is tender.
- Transfer the lamb and cooking juices to a big saucepan.
- Cook on the stove over medium-high heat for about 20 minutes, stirring frequently (cook until all the liquid has evaporated and the lamb is sizzling).
- Change the heat setting to low and continue cooking and stirring frequently, for about 5 more minutes or until the spice coating turns light brown.
- Serve right away.
Nutrition Facts : Calories 927.9, Fat 73.8, SaturatedFat 31.7, Cholesterol 244.9, Sodium 794.8, Carbohydrate 5.8, Fiber 1.5, Sugar 1.3, Protein 57.3
PORK VINDALOO
Working on my Indian cooking for the moment. Although very little pork is consumed in India, this dish is a specialty of Goan cooking, and vindaloo dishes always contain vinegar. Serve with rice.
Provided by Leeloo
Categories World Cuisine Recipes Asian Indian
Time 9h40m
Yield 6
Number Of Ingredients 18
Steps:
- Grind onion, ginger, garlic, mustard seeds, cumin seeds, cinnamon stick, peppercorns, and cloves with just enough vinegar to keep the mixture moving in a blender or food processor until you have a thick paste.
- Mix remaining vinegar and water together in a large bowl. Add pork cubes to the bowl and thoroughly rinse the meat with the vinegar mixture; drain. Pat pork dry with paper towel.
- Mix the paste and pork cubes together in a clean bowl, assuring the pork cubes are coated in paste. Cover bowl with plastic wrap. Marinate in refrigerator 8 hours to overnight.
- Heat vegetable oil in a large skillet over medium-high heat. Fry curry leaves in hot oil until golden brown, 2 to 3 minutes. Add marinated pork, tomatoes, and turmeric; cook and stir until the tomatoes are completely softened, about 10 minutes.
- Season the pork mixture with salt. Pour enough pork stock over the mixture to assure everything is at least half-submerged. Bring the stock to a simmer, place a cover on the skillet, reduce heat to medium-low, and simmer until the pork is completely tender, 1 to 2 hours.
- Remove lid from skillet and continue to simmer the mixture until the sauce is very thick, about 10 minutes. Garnish with cilantro.
Nutrition Facts : Calories 209.1 calories, Carbohydrate 10.8 g, Cholesterol 43.1 mg, Fat 11.5 g, Fiber 3.1 g, Protein 16.8 g, SaturatedFat 2.3 g, Sodium 425.7 mg, Sugar 3.5 g
THE BEST BEEF VINDALOO
This recipe comes from Jacki Passmore's All Asian Cookbook, published in 1978. The curry is hot, as it should be, but has amazing depths of flavour. I've tried ready made pastes and numerous Indian restaurant offerings and nothing comes close to it, although my sons recently holidayed in Fiji and discovered a similar version in an Indian restaurant - one son told me that he had found the second best Vindaloo. Must have been good - they went to that restaurant 2 nights in a row, and they only had 4 nights there. I use a coffee grinder to grind the spices.
Provided by Wombat47
Categories Curries
Time 2h30m
Yield 4-6 serving(s)
Number Of Ingredients 17
Steps:
- Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
- Grind spices from coriander to fennel to a very fine powder.
- Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
- Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
- Heat ghee, or oil, and fry meat until very deeply coloured.
- Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
- Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.
Nutrition Facts : Calories 138.3, Fat 10.5, SaturatedFat 6.2, Cholesterol 24.6, Sodium 455.3, Carbohydrate 8.9, Fiber 2.1, Sugar 2.1, Protein 3.2
BEEF VINDALOO
Provided by Food Network
Time 3h55m
Yield 6 to 8 servings.
Number Of Ingredients 18
Steps:
- In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.
- In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice.
BEEF VINDALOO
A specialty of The Sultan, Surfers' Paradise, Australia
Provided by Food Network
Categories main-dish
Time 4h
Yield 4 servings
Number Of Ingredients 19
Steps:
- For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well.
- Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours.
- Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour.
- After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper.
LAZY BEEF VINDALOO
I was CRAVING this dish for so long, since I moved to Brooklyn finding a decent Indian Restaurant is not easy. And once I looked the recipe up I couldn't wait for the Marinade Time. Here's a simple 1 POT Recipe...it's not authentic but TASTES JUST AS GOOD AS THE REAL THING!!!!!
Provided by ShoeDiva
Categories Meat
Time 1h35m
Yield 4-6 serving(s)
Number Of Ingredients 23
Steps:
- Sprinkle beef with salt & pepper; make sure all sides are well seasoned.
- In a Dutch oven or big pot, heat extra virgin olive oil to where it starts to sheen.
- Add beef to pot and brown on all sides.
- Once meat is browned, DO NOT DRAIN GREASE, lower heat and add coconut milk and HALF a can of tomato paste (3 ounces). Proceed to add the REST of the ingredients, EXCEPT THE ONION.
- ***If you don't like your food VERY SPICEY -- Add the Cinnamon or the Cinnamon Stick -- it will cut the heat down, also a teaspoon of sugar will make it even milder***.
- Simmer for 1 hour & 15 minutes stirring occasionally; add diced onion, continue to cook for 15 more minutes.
- DONE!
- *SERVE WITH JASMINE RICE TO ENHANCE FLAVORS*.
Nutrition Facts : Calories 1035.9, Fat 79.1, SaturatedFat 36.6, Cholesterol 156.8, Sodium 2609.5, Carbohydrate 37.5, Fiber 8.6, Sugar 19.6, Protein 49.4
LAMB VINDALOO
This is another attempted recreation of the food prepared by India's Kitchen for our wedding. Lamb vindaloo is my brother's favorite dish there. Delicious!
Provided by Idena Suzanne
Categories Soups, Stews and Chili Recipes Stews
Time 1h10m
Yield 12
Number Of Ingredients 15
Steps:
- Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
- Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
- Garnish with cilantro before serving.
Nutrition Facts : Calories 304.2 calories, Carbohydrate 23.5 g, Cholesterol 82.4 mg, Fat 10.1 g, Fiber 3.9 g, Protein 28.4 g, SaturatedFat 3.2 g, Sodium 576.9 mg, Sugar 3.1 g
BEEF VINDALOO
Make and share this Beef Vindaloo recipe from Food.com.
Provided by JustJanS
Categories Curries
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Place beef cubes in a glass bowl. Put the ginger, garlic and vinegar in a food processor or blender fitted with the metal blade. Process for about 30 seconds. Add the chilli powder, turmeric, cumin cinnamon and salt and mix until smooth.
- Pour this spice mix over the cubes, then cover and refrigerated for 1 hour.
- Heat the oil in a large non-stick pan over medium heathen add the onions and cook for about 8 minutes, stirring frequently.
- Drain the beef (reserve liquid).
- Add the beef to the pan and cook, stirring occasionally until the beef changes colour on all sides.
- Add the reserved liquid, sugar and tomato.
- Cover and cook over a medium-low heat for 45 minutes or until tender.
- Serve over rice with fresh coriander to garnish.
Nutrition Facts : Calories 462.6, Fat 32, SaturatedFat 11.6, Cholesterol 111.7, Sodium 491.4, Carbohydrate 9.1, Fiber 1.5, Sugar 4.8, Protein 32.7
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