Beef Vindaloo

Recipe Ingredients

14		Garlic cloves
1/2 cup	118ml	Red wine vinegar
4 cups	948ml	Hot chiles - seeded (small)
1/4 teaspoon	1.3ml	Cumin seeds
3/4 teaspoon	3.8ml	Turmeric
1 teaspoon	5ml	English mustard
1/2 teaspoon	2.5ml	Powdered ginger
1 1/4 teaspoons	6.3ml	Salt
1/4 cup	49g / 1.7oz	Granulated sugar
1		Lemon - juiced, pith removed
		Rind chopped, membranes removed,
		And pulp chopped
2 lbs	908g / 32oz	Chuck steak - cut 1" cubes
3 tablespoons	45ml	Poppy seeds
		Clarified butter - as needed
1		Onion - finely sliced (small)
2		Bay leaves
6		Whole cloves
1/2 cup	118ml	Tomato paste
		Salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well.

Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours.

Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour.

After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper.

This recipe yields 4 servings.

Source:
THE GALLOPING GOURMET with Graham Kerr - (Show # GA-0224) - from the - TV FOOD NETWORK

Rating

Average rating:

7 (3 votes)

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