Beef Vindaloo - the Hot One
"A fiery taste sensation for those who like it hot."
- Ready In:
- 1hr
- Ingredients:
- 15
- Serves:
-
6-8
ingredients
- 2 kg stewing beef (Cubed)
- 1 onion
- 6 garlic cloves
- 4 tablespoons nut oil
- 2 slices ginger (2.5cm Fresh)
- 2 teaspoons mustard seeds (Crushed)
- 2 tablespoons white vinegar
- 6 teaspoons chili powder
- 2 teaspoons paprika
- 4 teaspoons curry powder (hot)
- 4 teaspoons chili flakes
- 15 chili peppers (Sliced with seeds)
- 400 ml coconut milk (4th extract) or 400 ml water
- 1 teaspoon salt
- 1 teaspoon black pepper (Crushed)
directions
- (2 Days before) Place the beef in a bowl and add 2 teaspoons of the curry powder and 2 teaspoons of the chilli, make sure it is coated evenly and fully and leave in the fridge to marinate.
- (on Day).
- Roughly chop the onion, mince the garlic, mustard seed, ginger and vinegar together to form a paste.
- Add the oil to a large oven ready pan and fry the onions, garlic/ginger paste and the chillis till the onion is soft (this bit stings the eyes), add in the all ingredients except for the meat and coconut milk and fry for a further 2 mins ensuring the onions and chillis are covered in the powdered ingredients.
- Add the meat and fry gently for 10 minutes to seal the meat.
- Add the coconut milk and stir, bring to a boil and simmer for roughly 10 minutes until suace begins to thicken.
- Transfer to the oven at 200'C for 30 minutes stirring regularly to finish off.
- Serve on pilau rice preferably with a Lassi drink as thats the only thing that will cool your mouth down.
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Reviews
-
Awesome flavor! Not for the tender tongues! Used red curry and served over vegetable stir fry and jasmine rice. Great one Jag!
RECIPE SUBMITTED BY
Live and work in Cyprus as a web designer. I love to cook but only for special occasions or if asked by friends. I love experimenting and creating new dishes. I just created a gorgeous chicken fried rice which I will post as soon as I remember how I did it. I tend not to use cookbooks relying more on taste and smell to judge how it is going, that being said, I do use cookbooks now and again to try new things before I ammend the recipes to make it my own and better (I hope). Right now I am experimenting with a Goan curry which requires marinating the meat for a week first! wow. Plus I am getting into cooking chines food but that is really messy
