Beef vindaloo
Food Recipe
Ingredients
1kg beef cubed
4 x 425 grams canned finely crushed tomatoes
3 medium onions finely chopped
2 red chillies finely chopped (quantity to taste)
2 tablespoons crushed garlic
2 teaspoons cumin seeds
2 teaspoons mustard seeds
2 teaspoons turmeric powder
4 teaspoons ground coriander seeds
4 teaspoons garam masala
4 tablespoons tomato paste
300 ml white vinegar
salt and pepper to taste
coriander leaves to garnish
6 tablespoons vegetable oil
Method
Cut beef into 1-2 cm cubes or bite sizes, depending upon your own preference. Season beef pieces with salt and pepper to taste. Mix well. Put aside for 15 minutes.
Finely chop the onions. Finely grind the coriander seeds in a coffee grinder. Alternatively, you may use ground coriander seeds. Finely blend the crushed tomatoes into a uniform puree.
Over medium-high heat, put 4 tablespoons of vegetable oil in a deep thick bottom saucepan, large enough to contain all the beef cubes and the ingredients. Fry the beef cubes in batches until the beef is fried to a light golden colour. Stir at intervals to prevent the beef from sticking to the pan and burn. Remove the fried beef cubes from saucepan and put aside. If the beef cubes have released liquid, drain the liquid from the saucepan.
Put the remaining vegetable oil in the saucepan, over medium-high heat. Stir fry the finely chopped onions until it becomes transparent. Add the garlic, finely chopped chillies and all the spices. Stir cook the mixture for 2 minutes or until the combined paste lifts from the pan and get a good roasting but do not allow the paste to burn. Stir in the tomato paste and stir fry for 1 minute.
Put the fried beef cubes to the spice and finely crushed onions paste. Mix well together until the beef cubes are thoroughly coated with the mixture. Add the finely crushed tomatoes and vinegar. Stir mix well together, cover and allow to simmer until the beef cubes are thoroughly cooked to your preference. Check and stir at intervals to make sure that the beef cubes and sauce do not stick to the bottom and burn. Make sure that there is enough liquid to allow the beef cubes to simmer. If the sauce thickens, add hot water to release the sauce and allow the beef to simmer and cook to your preference. Check sauce for taste and season with salt if necessary.
Check the beef cubes and bite taste to check if thoroughly cooked. When the beef cubes are almost cooked to your preference and tender, uncover the saucepan, continue to simmer over low heat and allow the sauce to thicken. If the beef cubes are well cooked to your preference and the sauce is too liquid, mix 1 - 2 tablespoons of cornflour in cold water and stir in mixture into the saucepan. Stir the cornflour in cold water into the sauce and mix gently. The sauce will thicken. If unsure, mix in a little bit of the corn flour in water mixture at a time, until the sauce reaches your preferred sauce consistency. If the sauce is too thick, use small quantities of hot water a little at a time to lighten the sauce.
Carefully remove the vindaye from the saucepan and transfer to a warm serving dish. Garnish with chopped coriander leaves.
Serve on rice with a bouillon bredes (greens). Enjoy
Source :
Madeleine's recipe : Beef vindaloo
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