In the previous post I promised to post my special beef/lamb vindaloo recipe. Well, here it is.
Beef/Lamb Vindaloo Recipe
Ingredients
250g gravy beef, diced
1 bottle vindaloo paste
4 potatoes
1 onion, chopped
4 cloves garlic, finely chopped
coriander leaves, chopped
a sprig of spring onions, chopped
tumeric
pepper
cooking oil
Method
1. Thaw beef/lamb and dice it.
2. Marinate diced meat by coating it in tumeric and pepper. Leave marinated meat for at least 2 hours.
3. In the meantime, boil potatoes in a pot. Ensure that it is not too soft. Peel off the skin once boiled and cut them in quarters. Leave aside.
3. Heat oil in a wok. Lightly cook the marinated meat. Place the cooked meat in a bowl and leave aside.
4. Heat some more oil in the wok. Add garlic and fry till fragrant.
4. Add onions and fry till transparent.
5. Add vindaloo paste into the wok. Let it simmer on medium heat and then add the lightly cooked meat.
6. Let the curry simmer for 15 minutes before adding the potatoes. Add pepper to taste and continue to let it simmer on low heat for an hour.
7. Add spring onions and coriander to the curry and mix well before serving.
This is a short-cut, convenient and fuss-free method of cooking vindaloo curry. The main ingredients for vindaloo curry like garam masala, ginger and cardamom seeds, cumin and black peppercorns are all pre-added in the paste. The longer the curry is simmered, the better the taste as the ingredients blend in well with the thickened curry.
Serve with roti jala or baguette. This dish is healthy as it is cooked without ghee. Serve salad on the side for a well-balanced meal.
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