BEEF VINDALOO -VERY AUTHENTIC !!
2 tsp. cumin seeds
1 1/2 tsp. mustard seed
1 tsp. fenugreek seed
1 tsp. cardamom seeds
1 tsp. black peppercorn
1 tsp. coriander, ground
1 tsp. cinnamon
1 tsp. salt
1 tsp. cayenne pepper
1 tsp. brown sugar
4 tsp. white wine vinegar
1/4 c. vegetable oil
2 onions
1/2 Cup water.
8 cloves garlic, crushed
1 1-inch cube fresh ginger, peeled, chopped
1 kilo beef meat, cubed
1 tbsp. ground coriander
1/2 tsp. ground turmeric
2 potatoes, cut into bite-sized pieces
2 Cups chicken stock |
| |
|
Spread cumin, mustard, fenugreek and cardamom seeds on a cookie sheet and bake at 350 °F until dark. Using a mortar and pestle or spice grinder, grind toasted seeds, peppercorns, coriander, cinnamon and cayenne pepper together. Transfer ground spices to a small bowl. Stir in salt, brown sugar and vinegar. Set aside.
Heat oil in a large saucepan over medium heat and add onions. Cook onions, stirring constantly until a rich molasses brown. Remove from heat. Using a slotted spoon, remove the onions from the saucepan draining the oil back into the pan. Transfer the onions to a blender. Puree the onions while slowly adding water (about 3 tsp.) to make a smooth paste. Mix the onion paste into the spice mixture and set aside. This is the vindaloo paste.
In a clean blender, blend garlic and ginger. Add water slowly (about 3 tsp.) while blending to make a smooth paste. Set aside.
Reheat the oil in the saucepan over medium-high heat. Add chicken a few pieces at a time browning lightly on all sides. As each piece is browned remove to a small bowl.
When all chicken is browned and removed from the saucepan, turn heat to medium and add the garlic-ginger paste. Stir constantly until the paste turns a light brown.
Add coriander and turmeric and stir to mix. Add browned chicken, vindaloo paste, potatoes and water (or stock). Stir and bring to a boil. Cover, reduce heat to low and simmer, stirring occasionally, until meat is tender (about 1 hour).
Serve hot over rice.
|
