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Vindaloo


Saved in 3 recipe boxes and 1 cookbook

Yield

6

servings

Prep

15

min

Cook

75

min

Ready

90

min

Trans-fat Free, Low Carb
 

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 each garlic cloves
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
* not incl. in nutrient facts

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.

First published: last updated: 2015-03-29

Comments

 

Nutrition Facts

Serving Size 242g (8.5 oz)
Amount per Serving
Calories 56565% of calories from fat
 % Daily Value *
Total Fat 41g 62%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 130mg 43%
Sodium 491mg 20%
Total Carbohydrate 2g 2%
Dietary Fiber 1g 5%
Sugars g
Protein 87g
Vitamin A 14% Vitamin C 6%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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