Beef
Vindaloo
STEP 1
INGREDIENTS
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3 tablespoon : Cooking Oil
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2 tablespoon : Coriander Seeds
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10 (whole) : Dried Kashmiri Chilli (mild)
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150g : Shallot Onion Chopped big pieces
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3 tablespoon: Vinegar
HOW TO COOK BEEF OR LAMB OR MUTTON VINDALOO
Step 1
1.Heat a pan (low to medium heat)
2. Add cooking oil to the pan. Once the oil is hot add coriander seeds, dried kashmiri chilli and shallot onion chopped.
3. Fry for 10-12 minutes
4.After 12 minutes turn off the heat.
5. Mix the fried ingredients with 3 tablespoon of vinegar and blend to make a paste. Add water 2-3 tablespoon if required.
6. Once made the paste keep aside.
STEP 2
INGREDIENTS
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4 tablespoon : Cooking oil
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1 teaspoon : Fennel Seeds
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1 tablespoon : Garlic Chopped
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1 tablespoon : Ginger Chopped
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2 (whole) : Fresh Chilli
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4 (whole) : Dried Kashimiri Chilli
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1 piece : Cinnamon Stick
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1 (large) : Onion Chopped
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5 : Cloves
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2 teaspoon : Salt
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Beef/Lamb : 600g-1kg
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1 teaspoon : Kashimiri Chilli Powder
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1 teaspoon : Turmeric Powder
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1/2 tablespoon : Coriander Powder
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1/2 teaspoon : Chilli Powder
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Water : 700-750mls
Step 2
1. Maintain low heat add 4 tablespoon of Olive oil. Once the oil is hot, add the fennel seeds, garlic chopped, ginger chopped, fresh chilli chopped and dried kashmiri chillies. Also add cinnamon stick, onion chopped, cloves and 1 teaspoon of salt.
2. Stir for 12-14 minutes in a low-medium flame. After 14 minutes, add the beef (or preferred meat lamb/mutton). Also add the blended chilli onion paste, kashmiri chilli powder, turmeric powder, coriander powder, chilli powder and 1 teaspoon of salt.
3. Stir for 2 minutes.
4. After 2 minutes, add water to cover the meat. Then cover with a lid
5. Cook for 40 minutes with the lid on.
6. After 40 minutes, remove the lid and stir.
7. Cook without the lid for another 10-20 minutes.
8. Once the gravy has thickened and the meat is cooked, turn off the heat.
**Spice level for this curry is medium to spicy
Serve this curry with a thick natural yogurt in a separate bowl to make it mild.
