Favorite Vindaloo
Favorite Vindaloo recipe
Yield
8 servingsPrep
15 minCook
75 minReady
90 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
coriander seeds
|
|
| 15 | ml |
poppy seed
|
|
| 15 | ml |
mustard seeds
red |
|
| 15 | ml |
cumin seeds
|
|
| 118 | ml |
peanut oil
|
|
| 3E+1 | ml |
red pepper flakes
hot, dried |
|
| 15 | ml |
ginger
fresh, grated |
|
| 4 | each |
garlic
ground to a paste |
|
| 453.6 | g |
pork
boneless, cut in 2 inch cubes |
|
| 453.6 | g |
beef
boneless, cut in 2 inch cubes |
|
| 5 | ml |
salt
to taste |
|
| 237 | ml |
water
|
|
| 118 | 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.
