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Favorite Vindaloo

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Submitted by quiltingcarrie

Favorite Vindaloo recipe

YIELD

8 servings

PREP

15 min

COOK

75 min

READY

90 min

Ingredients

1 15
TABLESPOON ML CORIANDER SEEDS
1 15
TABLESPOON ML POPPY SEED
1 15
TABLESPOON ML MUSTARD SEEDS
red
1 15
TABLESPOON ML CUMIN SEEDS
½ 118
CUP ML PEANUT OIL
2 3E+1
TABLESPOONS ML RED PEPPER FLAKES
hot, dried
1 15
TABLESPOON ML GINGER
fresh, grated
4 4
CLOVES EACH GARLIC
ground to a paste
1 453.6
POUND G PORK
boneless, cut in 2 inch cubes
1 453.6
POUND G BEEF
boneless, cut in 2 inch cubes
1 5
TEASPOON ML SALT
to taste
1 237
CUP ML WATER
½ 118
CUP ML 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 Arrow up button

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Nutrition Facts

Serving Size 182g (6.4 oz)
Amount per Serving
Calories 423 65% 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?
 

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