Vindaloo

Vinda what? Vindaloo. 

It's tangy, spicy, and saucy. What is it? It’s Beef Vindaloo. Nestled in a bowl of fluffy, long-grain rice, this dish is satisfying and filling. Pairs perfectly with a traditional Naan, but other spongy breads would work just fine, too. 

INGREDIENTS 

• 3 tablespoons coriander seeds 

• 1.5 cumin seeds 

• 2 tablespoons black peppercorn 

• 2 tablespoon cardamom seeds 

• ½ tablespoon cloves 

• 6-7 whole, dried red chiles 

• 1 tablespoon mustard seeds 

• 2 inches of a cinnamon stick 

• 1 tablespoon cayenne powder 

• 2 tablespoon turmeric powder 

• 2 tablespoon fenugreek seeds 

• 20 garlic cloves, crushed 

• 4 tablespoons grated fresh ginger 

• 8 bay leaves 

• 1 ½ large onion, chopped 

• 2 qty (28 oz) cans of tomatoes 

• 1 cup malt vinegar 

• 2 cups yogurt 

• 8 tablespoons ghee 

• 4 lbs of beef chuck roast, cubed 

• Salt to taste 

INSTRUCTIONS 

1. Heat a skillet over medium heat and add the first 11 ingredients. 

1. Roast for a few minutes, until the seeds start to change color and crackle. 

1. DO NOT BURN! Very important. Can’t stress this enough. 

1. Blend and grind the spices into a fine powder. 

1. Transfer spice powder to a large glass bowl. Add yogurt, vinegar, garlic, ginger and salt into the bowl. Mix to combine contents. 

1. Add beef cubes and toss to combine. 

1. Cover bowl and place in refrigerator to marinate for at least 6 hours. Overnight is best. 

1. Heat ghee in a dutch oven and add onions and tomatoes. Cook for about 10 minutes. 

1. Add beef and the marinade into the dutch oven and mix to combine. 

1. Add bay leaves. 

1. Reduce heat, cover, and simmer for 30 minutes. 

1. Taste what is now the sauce---salt accordingly. Cover and simmer for another 30 minutes. 

1. Remove cover, remove bay leaves. Simmer uncovered until beef is tender and sauce thickens.