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Beef Vindaloo
Created by: Howcan Team
Ingredients
- 2 lbs beef, cut into cubes
- 3 tbsp vegetable oil
- 2 onions, finely chopped
- 4 garlic cloves, minced
- 1 inch ginger, grated
- 2-3 green chilies, chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp turmeric
- 2 tbsp vindaloo paste
- 1 cup tomato puree
- 1 cup beef stock
- 2 tbsp vinegar
- 1 tsp sugar
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot, heat 3 tbsp of vegetable oil over medium heat.
- Add 1 tsp cumin seeds and 1 tsp mustard seeds. Cook until they start to pop.
- Add 2 finely chopped onions and cook until they are soft and golden brown.
- Stir in 4 minced garlic cloves, 1 inch grated ginger, and 2-3 chopped green chilies. Cook for 2-3 minutes.
- Add 2 lbs of beef cubes and cook until browned on all sides.
- Stir in 1 tsp turmeric and 2 tbsp vindaloo paste. Cook for 2-3 minutes to toast the spices.
- Pour in 1 cup of tomato puree, 1 cup of beef stock, 2 tbsp of vinegar, and 1 tsp of sugar. Season with salt to taste.
- Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 1 hour or until the beef is tender.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Beef Vindaloo is a spicy and tangy Indian curry dish with Portuguese roots. Originating from the Goa region, it was influenced by the Portuguese dish "carne de vinha d'alhos." The name "vindaloo" is derived from the Portuguese dish, with "vin" for wine and "aloo" for garlic. This fiery dish gained popularity in Indian cuisine due to the use of vinegar, red chilies, and aromatic spices. Chefs like Floyd Cardoz and Atul Kochhar have popularized Beef Vindaloo in their restaurants, infusing their own unique twists. Today, the best versions of Beef Vindaloo can be found in authentic Indian restaurants, where the key lies in balancing the heat of the chilies with the tang of the vinegar.
80 min
4
450 calories
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