The Best Beef Vindaloo Food

BEEF VINDALOO ( THE REAL THING)

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.

BEEF VINDALOO

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.

THE BEST BEEF VINDALOO

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.

BEEF VINDALOO

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

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.

BEEF OR LAMB VINDALOO

Steps:

• Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
• Grind chilies with garlic, onion and ginger to make a paste.
• Mix spice powder with vinegar.
• Place meat in container and rub well with spice mixture.
• Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
• Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
• Add bay leaves and stock and bring to a boil.
• Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
• Season to taste.
• This is one of those dishes that taste better the next day so, if time permits, keep that in mind.

BEEF VINDALOO - THE HOT ONE

Steps:

• (2 Days before) Place the beef in a bowl and add 2 teaspoons of the curry powder and 2 teaspoons of the chilli, make sure it is coated evenly and fully and leave in the fridge to marinate.
• (on Day).
• Roughly chop the onion, mince the garlic, mustard seed, ginger and vinegar together to form a paste.
• Add the oil to a large oven ready pan and fry the onions, garlic/ginger paste and the chillis till the onion is soft (this bit stings the eyes), add in the all ingredients except for the meat and coconut milk and fry for a further 2 mins ensuring the onions and chillis are covered in the powdered ingredients.
• Add the meat and fry gently for 10 minutes to seal the meat.
• Add the coconut milk and stir, bring to a boil and simmer for roughly 10 minutes until suace begins to thicken.
• Transfer to the oven at 200'C for 30 minutes stirring regularly to finish off.
• Serve on pilau rice preferably with a Lassi drink as thats the only thing that will cool your mouth down.

BEEF VINDALOO

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.