Beef Vindaloo

Submitted by: Academy Canada Culinary Arts Class
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Difficulty: Easy
Prep Time: Fifteen Minutes
Total Time: More than 1 hour

1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1 1/4 tsp ground turmeric
2 1/2 tsp mustard powder
2 tsp Garam Masala
1 1/2 tsp cayenne pepper
2 tsp brown sugar
1 1/2 inch piece of fresh ginger, grated
4 tsp dry chili flakes
3 tsp chilli powder
1/4 cup white wine vinegar
1/4 cup vegetable oil
3 onions, minced
8 garlic cloves, minced
2 lbs beef, cubed
1/4 cup tomato paste
1 (14 oz) can of diced tomatoes, undrained
Salt and pepper
Combine first 12 ingredients in a bowl to make a paste. Set aside. Heat oil in a large, heavy-bottomed pan over a medium-high heat. Add onions and sauté until golden. Add garlic and cook until it just begins to take on colour. Add beef and cook until meat starts to brown. Add tomato paste and spice mixture; stir to thoroughly distribute. Add tomatoes and bring to a boil, then reduce heat and simmer gently for 1-1 1/2 hours. Add water as necessary so the vindaloo doesn’t dry out. It should keep the appearance of a thick stew. Serve with basmati rice.

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