Beef Vindaloo

Beef Vindalou – a detailed recipe for cooking. друзьями: Time:1 hour. 20 minutes. Difficulty: easy Servings: 4 – 6 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Meat and Masala Sauce:

• 900 gr. diced 2.5 cm. boneless beef tenderloin (cut off excess fat)
• 1 tsp cumin seeds
• 2 pieces of cinnamon bark (2.5 cm.)
• 6 whole clove buds
• 4 whole peas of black pepper
• 1 tsp ground turmeric
• 2 tsp paprika
• 1/2 tsp cayenne pepper (or more if you like sharper!)
• 1/2 tbsp. cider vinegar
• 3 tbsp. l canola oil
• 1 very thinly sliced medium red onion head the size
• 1 serrano pepper cut in half
• 1 tbsp. l with ginger-garlic paste top (see recipe below) or 6 peeled and coarsely chopped garlic cloves and a piece of peeled and coarsely chopped fresh ginger 2.5 cm long and wide with thumb
• Salt and ground black pepper

Ginger and garlic paste:

• 1/2 tbsp. whole cloves of garlic
• 1/2 tbsp. peeled and sliced 1 cm thick. fresh ginger
• 1/4 Art. canola oil

Recipes with similar ingredients: beef, serrano pepper, ginger root, red onion, garlic, apple cider vinegar, cumin, cinnamon, cloves, black peas, turmeric, ground cayenne pepper, paprika

Recipe preparation:

1. For Masala liquid mixture: In a small frying pan on fry cumin seeds, slices of cinnamon and peppercorns until fragrance, about a minute. Pour into a spice mill and grind to a powder. In a small food processor or blender, mix the mixture from fried spices with apple cider vinegar, turmeric, paprika, cayenne pepper and ginger-garlic paste until smooth.
2. Place a large pot on high heat (preferably with non-stick coating) and add oil. When the oil sparkles put onions and serrano peppers. While stirring frequently, fry the onions until golden brown, about 15 minutes Don’t give him burn up! If it starts to burn, reduce heat to moderate strong.
3. Add the Masala liquid mixture. Be careful, as she is very splashes and stains your glasses if you wear them. Enough mix vigorously and reduce heat if the mixture boils too much strong. Do not wash the bowl of the food processor yet. Keep going mix at small intervals until most of the liquid will not evaporate and Masala will not turn into a single mass, about 2 min You can also see small splashes of oil on the perimeter of the mixture. This is a good sign!
4. Add the meat quickly and mix to make the meat cover. spices. Stir and cook for about 5 minutes, until the meat is brown. Remember the dirty bowl of a food processor? Pour in her 1 cup of hot water (can be from the tap), whisk it to rinse off the remaining spices and pour into the pan. Add salt and pepper, stir, bring the curry to a boil and reduce the heat to the liquid was boiling slightly. Cover the pan and cook for 30 minutes. Then cook by loosening the lid for another 10 minutes, until the sauce slightly thicken.
5. At the end of cooking, check the meat, it should be tender and not rubber at all. Add salt and serve with rice if desired or with chapati tortillas (fried whole grain tortillas flour). Ginger-garlic paste: In a small food processor put the garlic, ginger and pour the canola oil. Whisk until the formation of a semi homogeneous paste. It must remain tiny pieces, but overall it should look like pasta. Pastu which you do not use, store in a small glass jar. It can stand in the refrigerator for up to 2-3 weeks. It’s delicious addition to marinades, pasta sauces, frying sauces, gravy, etc., it can also be used in recipes for slow cookers. We always keep a jar of this paste in the fridge.