Beef Vindaloo

Name: Beef Vindaloo
Ingredients: 1/2 cup red wine vinegar; 14 cloves garlic, coarsely chopped; 4 fresh green chilies, coarsely chopped; 1/4 cup sugar; 1 tablespoon English powdered mustard; 1 1/2 teaspoons turmeric; 1 1/2 teaspoons ground ginger; 1 1/2 teaspoons ground coriander; 1 teaspoon ground cumin; Juice of 1 lemon; Salt and pepper; 2 pounds boned beef chuck, cut in 1-inch cubes; 2 tablespoons ghee (available in Indian and specialty food stores); 1 large onion, sliced; 3 tablespoons poppy seeds; 4 bay leaves; 2 cloves; 4 tablespoons tomato paste

18 ingredients

12 steps

Ingredients

1/2 cup red wine vinegar
14 cloves garlic, coarsely chopped
4 fresh green chilies, coarsely chopped
1/4 cup sugar
1 tablespoon English powdered mustard
1 1/2 teaspoons turmeric
1 1/2 teaspoons ground ginger
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
Juice of 1 lemon
Salt and pepper
2 pounds boned beef chuck, cut in 1-inch cubes
2 tablespoons ghee (available in Indian and specialty food stores)
1 large onion, sliced
3 tablespoons poppy seeds
4 bay leaves
2 cloves
4 tablespoons tomato paste

Directions

1

In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste.
2

Add remaining vinegar and next 7 ingredients and season with pepper; process until combined.
3

In a large bowl place beef and pour blender contents over; toss to combine.
4

Marinate, covered, 2 hours at room temperature or refrigerate overnight.
5

In a large skillet heat ghee over medium-high heat.
6

Add onion and saute 10 minutes, or until lightly browned.
7

Sprinkle meat with poppy seeds and toss to coat.
8

Turn heat to medium and add meat, marinade, bay leaf and cloves.
9

Cook, turning beef often, 5 minutes.
10

Stir in tomato paste.
11

Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender.
12

Serve with rice.