Don't miss another issue…      Subscribe

Favorite Vindaloo

 

Favorite Vindaloo recipe
44

Yield

8

servings

Prep

15

min

Cook

75

min

Ready

90

min

 

Ingredients

1 tablespoon coriander seeds
1 tablespoon poppy seed
1 tablespoon mustard seeds
red
1 tablespoon cumin seeds
½ cup peanut oil
2 tablespoons red pepper flakes
hot, dried
1 tablespoon ginger
fresh, grated
4 cloves garlic
ground to a paste
1 pound pork
boneless, cut in 2 inch cubes
1 pound beef
boneless, cut in 2 inch cubes
1 teaspoon salt
to taste
1 cup water
½ cup vinegar

Directions

Lightly toast the coriander, poppy, mustard seeds, and cumin seeds in a dry skillet for 2 or 3 minutes until the aroma is released. Grind the seeds in a processor to a fine powder. Set aside.

Heat the oil in a pan and add all the toasted dry spices, the chili flakes ginger and garlic. Stir fry over moderately low heat for 2 minutes. Add the meat and stir continuously for 10 minutes as the meat browns. Add the water, cover the pan and cook until the meats are tender, about 1 hour.

When the meats have been fully tenderized, add the vinegar and continue to cook until the vinegar evaporates and the oil has risen. This is an indication that the vindaloo is ready. At this stage, all the oil may be poured off before serving. Serve warm with plain white rice and masoor dal.

 

* not incl. in nutrient facts

Add review

 

 

Comments

Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 42365% of calories from fat
 % Daily Value *
Total Fat 30g 47%
Saturated Fat 8g 42%
Trans Fat 0g
Cholesterol 98mg 33%
Sodium 368mg 15%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 66g
Vitamin A 11% Vitamin C 5%
Calcium 6% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

Add Photo

Up to 1MB in size, .jpg format

 

Live Feed