Wednesday, March 12, 2008

Beef Vindaloo

I love this curry, but always have a hard time getting the meat to be tender enough. Could just be the meat in Dhaka. I puree green papaya and marinate the beef for about an hour to hour and half and wash it off before cooking it. I have made this curry several times and the longer its on stove the better the taste and even better the next day! Its delicious to sop up with some fluffy parothas or white rice.


Beef 1KG
Oil 1/4 cup
Onion, chopped 1 Tbl. sp.
Garlic, chopped 1 tsp.
Ginger, paste/powder 1 tsp.
Coriander, paste/powder 1 tsp.
Cumin, paste/powder 1 tsp.
Turmeric, paste/powder 1 tsp.
Mustard, paste/powder 1/2 tsp.
Chilly powder 2 tsp.
Black Pepper, powder 1/4 tsp.
Vinegar 2 Tbl.
Whole green Chillies 2
Salt 1 tsp.

1. In heated oil, fry the onion and garlic slightly.

2. Mix all the spices in the vinegar and pour into the pan. Fry for 3-4 mins then add the meat.

3. Cook covered for 20-3o mins. Once the meat in tender and cooked through, stir with spices that are now paste like.

4. Serve!

Note: You can add small bite size potatoes as well.