BEEF VINDALOO RECIPE

Listen Indian beef vindaloo recipe beef vindaloo ingredients beef vindaloo instr

Listen Indian beef vindaloo recipe beef vindaloo ingredients beef vindaloo instructions.

Vindaloo is an Indian curry dish popular in the region of Goa, the surrounding Konkan, and many other parts of India.The cuisine also includes a variation of the dish. It is known globally in its British Asian form as a staple of curry house and Indian restaurant menus, often regarded as a fiery, spicy dish, even though it is not necessarily the spiciest dish available.

A "vindaloo", a standard element of Goan cuisine derived from the Portuguese carne de vinha d'alhos (literally "meat in garlic wine marinade"), is a dish of meat (usually pork) marinated in wine and garlic. The basic structure of the Portuguese dish was the Portuguese sailor's "preserved" raw ingredients, packed in wooden barrels of alternate layers of pork and garlic, and soaked in wine. This was "Indianized" by the local Goan cooks with the substitution of palm vinegar for the red wine, and the addition of dried red chili peppers with additional spices. It evolved into the localized and easy-to-pronounce dish "vindaloo".Nowadays, the British Asian version of vindaloo calls for the meat to be marinated in vinegar, sugar, fresh ginger and spices overnight, then cooked with the addition of more spices.

Indian preparation and variations

Restaurants in Goa offering traditional Goan cuisine serve vindaloo with pork, which is the original recipe. The dish was popularized by Goan cooks (whom the British favoured, because they had no issues in kitchens and bars when handling beef, goat meat, pork, or liquor) in the British establishments and the ocean-going liners. Restaurants outside Goa serve vindaloo with chicken or lamb, which is sometimes mixed with cubed potatoes. Even though the word aloo means potato in Hindi, traditional vindaloo does not include potatoes.

Outside India

Vindaloo has gained popularity outside of India, where it is almost universally featured on menus at Indian restaurants. Vindaloo served in restaurants of the United Kingdom differs from the original vindaloo dish; it is simply a spicier version of the standard "medium (spiciness)" restaurant curry with the addition of vinegar, potatoes and chili peppers.[6] The British variation originated from British Bangladeshi restaurants in the 1970s.

Vindaloo is one of the spiciest dishes available on menus where it is served, although some restaurants serve a tindaloo, which is a quite different dish that originated in Bangladesh

1 kg skirt or chuck steak, trimmed, cubed

1/2 cup vindaloo curry paste

2 tbsp oil

2 onions, finely sliced

3 cloves garlic, finely chopped

2 tsp finely chopped ginger

1 long red chilli, chopped

2 cups beef stock

1 tbsp tomato paste

1/4 cup chopped fresh coriander, plus extra leaves, to garnish

rice and pappadums, to serve

Recipe by

Steps

Beef vindaloo

In a large bowl combine meat and vindaloo paste. Cover and chill for 2-3 hours.

Heat half the oil in a large frying pan over high heat. Brown the meat, in 2 batches, for 2-3 minutes. Transfer to a plate.

Heat remaining oil in same pan on high. Saute onion for 2-3 minutes until onions are tender. Add garlic, ginger and chilli. Cook, stirring, for 1 minute.

Return meat to pan, add stock and tomato paste Bring to a boil, reduce heat and simmer, covered, for 1 1/2 hours, until meat is tender and sauce thickens.

Just before serving, stir chopped coriander through and garnish with coriander leaves. Serve with rice and pappadums.