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Beef Vindaloo




Source of Recipe


RecipeSource






List of Ingredients



• 2 lbs beef chuck, cut into 1" cubes
  
• 14 cloves garlic
  
• 1/2 cup red wine vinegar
  
• 4 small hot red chiles
  
• 1/4 tsp cumin seeds
  
• 3/4 tsp tumeric
  
• 1 T dry english mustard
  
• 1 lemon
  
• 1 1/4 tsp salt
  
• 1/4 tsp ground ginger
  
• 2 bay leaves
  
• 5 cloves, whole
  
• 3 T poppy seeds
  
• 1 small onion
  
• 1/2 cup tomato paste
  
• clarified butter
  
• salt and pepper to taste
  
• 1/4 cup sugar
  






Instructions



1. Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (Do not put your gingers near your eyes, or they will burn.) Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the seeds and chop the inner pulp. Add the juice and the pulp to the blender, then blend thoroughly.
   
2. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours.
   
3. After the meat is marinated, finely slice the onion. Pour some clarified butter a skillet over medium heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade.
   
4. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour; add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 minutes. When the meat is tender, serve at once - piping hot.
   
   






Final Comments


This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve it with a lime cordial.