Our family is very fond of Indian cuisine. The family favorites include samosa, butter chicken, tandoori chicken and chicken biryani. My youngest son introduced us to a new dish, vindaloo, which is now one of our favorites to order when we eat at an Indian Restaurant.
When I was looking through my piles of cooking books, I came across two recipes for beef vindaloo. The first one is a simple and easy one. It only requires opening a jar of vindaloo paste, an onion, tomatoes and meat. The second one requires grinding your own spices and sautéing it with the rest of the ingredients. I opted for the second one for the simple reason that I have most of the ingredients in my pantry. It took one hour and forty-five minutes to make this dish. But it was worth it. The meat was very tender and flavorful. A sprinkle of cilantro makes this dish even more delicious
- 1 kg (2lb) stewing beef, cut into 1 inch cube
- ½ teaspoon ground cumin
- 1 tablespoon coriander seeds
- ½ teaspoon cardamom seeds
- 1 teaspoon ground fenugreek
- 2 teaspoons chilli powder
- 1 teaspoon ground turmeric
- 1 teaspoon mustard powder
- 2 tablespoon vegetable oil
- 3 medium onions, sliced
- 3 teaspoons grated fresh ginger
- 3 cloves garlic, minced
- 1 cinnamon stick
- 1 cup red wine or beef stock
- 1 teaspoon sugar
- Chopped cilantro
- Place the cumin, coriander and cardamom seeds, fenugreek, chilli powder, turmeric and mustard powder in a food processor and processed until finely ground.
- Heat the oil in a large pan, add the meat in 2 batches and cook over medium heat until browned all over. Transfer the meat to a bowl.
- Add the onion, ginger, garlic and cinnamon to the pan, and stir over low heat until the onion is soft.
- Add the spices and meat and stir until the meat is well coated. Add wine and sugar, and salt and pepper to taste.
- Cover and cook over low heat for 1 ½ hours, or until the meat is tender. Stir constantly and add more beef stock or water as needed.
- Remove the cinnamon stick before serving.
- Sprinkle with chopped cilantro and serve with rice.
This recipe is adapted from “The Essential Asian Cookbook”.