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Extra Spicy Beef and Potato Vindaloo
Created by: Howcan Team
Ingredients
- 1 lb beef, cut into cubes
- 2 large potatoes, peeled and diced
- 3 tbsp vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1-inch piece of ginger, grated
- 2-3 green chilies, finely chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp ground turmeric
- 2 tbsp ground coriander
- 1 tbsp garam masala
- 1/2 tsp cayenne pepper
- 1/2 cup white vinegar
- 1 cup beef or vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large bowl, marinate the beef cubes with 1 tbsp of vegetable oil, ground turmeric, and salt. Let it sit for 15 minutes.
- Heat the remaining 2 tbsp of vegetable oil in a large pot over medium heat. Add the cumin seeds and mustard seeds and let them sizzle for a few seconds.
- Add the chopped onions, garlic, ginger, and green chilies. Sauté until the onions are soft and translucent.
- Stir in the ground coriander, garam masala, and cayenne pepper. Cook for 2-3 minutes until the spices are fragrant.
- Add the marinated beef cubes to the pot and brown them on all sides.
- Pour in the white vinegar and beef or vegetable broth. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20 minutes, covered.
- Add the diced potatoes to the pot and continue to simmer for an additional 15-20 minutes, or until the beef is tender and the potatoes are cooked through.
- Adjust the seasoning with salt to taste.
- Garnish with fresh cilantro before serving.
- Serve the extra spicy Beef and Potato Vindaloo with steamed rice or naan bread. Enjoy the heat!
Beef and Potato Vindaloo is a fiery and flavorful dish with roots in the Indian region of Goa. This dish has a rich history, influenced by the Portuguese who brought vinegar and garlic to India. The name "Vindaloo" is derived from the Portuguese dish "carne de vinha d'alhos," which means meat marinated in wine vinegar and garlic. The dish was later adapted by the Goan people, who added their own blend of fiery spices, including red chilies, black pepper, and mustard seeds. Today, this dish is a staple in Indian cuisine, known for its intense heat and bold flavors. In terms of the best version of this dish, it can be found in authentic Indian restaurants that specialize in Goan cuisine. Chefs who have mastered the art of balancing the intense spiciness with the rich flavors of the beef and potatoes are revered for their culinary skills. The key to getting this dish right lies in the spice blend, which should include a mix of hot red chilies, tangy vinegar, and aromatic spices like cumin and coriander. Achieving the perfect balance of heat and flavor is essential for a truly exceptional Beef and Potato Vindaloo. For those looking to make this dish at home, it's important to pay close attention to the marination process, allowing the beef and potatoes to soak up the bold flavors of the spice blend. Additionally, some chefs recommend toasting the spices before grinding them to enhance their aroma and depth of flavor. While the traditional recipe calls for beef, some variations use pork or lamb, offering a different take on this classic dish. In conclusion, Beef and Potato Vindaloo is a dish with a rich history and a reputation for its fiery heat and bold flavors. Whether enjoyed at a renowned Indian restaurant or prepared at home with care and attention to detail, this dish is a true celebration of the vibrant and diverse flavors of Indian cuisine.
60 min
4
450 calories
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