Beef or Lamb Vindaloo

Lamb Vindaloo

While shopping with LS, I came across fresh banana leaves! That gave me the desire to prepare an Indian lunch for my dear Hub, for we do so love eating on banana leaves.

Tandoori Prawns, Crisp Fried Okra & Beef Vindaloo on Banana leaf on Thali

The first dish I started preparing the night before was a Portuguese-inspired Goan Beef Vindaloo. I was told that "Vindaloo" means wine (vinegar) and garlic. And the Indians add potatoes to the dish because "aloo" sounds like potatoes :-). This curry is famous for its fiery, aromatic taste and Hub often complains that I don't make it often enough. It is true that I am very fond of S. E Asian curries and make them more often than Indian curries. It can also be made with (leg of) lamb which would require less time to cook actually.

I have adapted my recipe from a chicken vindaloo recipe in "The Best of Indian Cookery".

Beef Vindaloo :

700g Piemontese beef for braising

2 Tsp ground coriander

2 Tsp ground cumin

1 Tsp ground cinnamon

1/4 Tsp ground cloves

1/2 Tsp ground turmeric

2 Tsp ground chilli

2 Tsp salt

1 Tsp ground black pepper

150ml white or red wine vinegar

3 Tbsp ginger-garlic paste

1 onion

1/4 Tsp onion seeds

1/4 Tsp fenugreek seeds

1/4 Tsp mustard seeds

1 Tsp aniseeds

1 Tsp cumin seeds

12 curry leaves

1 bay leaf

1 green chilli or 2 Thai chillis (if you like it even hotter)

4 Tbsp concentrated tomato paste

500ml water or stock

1-2 Tbsp sugar

2 potatoes

coriander leaves

Marinate the beef pieces overnight with the ground spices, ginger-garlic paste, vinegar, salt and pepper.

In a heavy-bottom pot, brown the chopped onions in some vegetable oil or ghee and fry the seeds, curry leaves and bay leaf till fragrant.

Add the marinated beef and brown them in the aromatic oil. Followed by the cubed potatoes.

Pour the marinade and tomato paste onto the beef and stir well. Pour in the hot water or stock and the sugar.

Cover and simmer for 2 hours or till the meat is tender.

Garnish with chopped fresh coriander leaves.