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Beef and Potato Vindaloo
Created by: Howcan Team
Ingredients
- 1 lb beef, cut into cubes
- 2 large potatoes, peeled and cubed
- 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 or vegetable broth
- Salt to taste
- Fresh cilantro for garnish
Instructions
- In a large pot or Dutch oven, heat the vegetable oil over medium heat.
- Add the cumin seeds and mustard seeds, and cook until they start to pop.
- Add the chopped onions, garlic, ginger, and green chilies. Cook until the onions are soft and translucent.
- Add the beef cubes and cook until browned on all sides.
- Stir in the vindaloo paste and turmeric, coating the beef and onions evenly.
- Pour in the tomato puree and beef or vegetable broth. Season with salt to taste.
- Cover and simmer for 45 minutes, or until the beef is tender.
- Add the cubed potatoes to the pot and continue to simmer for an additional 15 minutes, or until the potatoes are cooked through.
- Garnish with fresh cilantro and serve hot with steamed rice or naan bread.
Beef Vindaloo, a spicy and tangy Indian curry, has a rich history dating back to the Portuguese colonization of Goa. The dish was originally made with pork, vinegar, and garlic, but over time, it evolved to include beef and a variety of spices such as cumin, coriander, and cinnamon. The addition of potatoes to Beef Vindaloo adds a delightful texture and absorbs the flavorful sauce, making it a popular variation of the traditional dish. Chefs in Goa and Kerala are renowned for their expertise in preparing this dish, and it is a staple in many Indian restaurants worldwide. For the best version of this dish, look for a restaurant with a skilled chef who can balance the heat of the spices with the tanginess of the vinegar, creating a harmonious flavor profile. The key to getting this dish right lies in the perfect balance of spices and the slow cooking process, allowing the flavors to meld together. While the traditional recipe calls for beef, some variations use lamb or chicken, offering a delicious alternative for those who prefer different meats. Whether enjoyed in a bustling Indian restaurant or homemade with a personal touch, Beef Vindaloo with potatoes is a dish that delights the senses and satisfies the palate.
80 min
4
450 calories
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