On Monday, for dinner I made a South-Indian dish called beef vindaloo. What attracted me to this particular dish was it's name, vindaloo, it's one of the words that just fun to say-it just rolls of your tongue, vin-da-loo!!.
There are two main components of vindaloo: chilies and spices. The more chilies you use, the bigger the punch it will pack. However, not everyone in my house can handle spicy food, so I made a mild vindaloo. You can adjust the level of chilies according to your taste.
Spices, on the other hand, make the dish. It is very much spiced based and includes a few more then my previous recipes.
I served this dish with white rice, but I could have added more water to make it saucier.
Ingredients: (serves 4)
*Beef (1 lbs)
1/2 cup diced onion
1 1/2 tsp mustard seeds
*1 dry red chili
1 tsp ginger-garlic paste
1 tsp cloves
3 cardamom
1 1/2 cinnamon stick
1/2 tbsp peppercorn
1 tbsp cumin
3/4 tsp turmeric
2 tbsp lemon juice
4 tbsp olive oil
Salt
Cilantro
Method:
In a coffee/spice grinder, add dry red chili, cloves, cardamom, cinnamon sticks, peppercorn, cumin, and grind to a fine masala powder. Transfer the masala mix in a bowl, and combine it with ginger-garlic paste and turmeric. Set it aside.
In a pan, heat olive on medium heat and add mustard seeds. Once the mustard seeds start to pop add onions. When the onions start to turn light golden brown add the beef and stir for few minutes.
Then mix in the masala which was set aside, and add salt to taste. Stir the mixture for few minutes until it is fragrant. Add approximately 1/2 cup of water and bring it to simmer.
Lastly, add lemon juice, and on a low heat partially cover the vindaloo until the liquid is half reduced and the meat is cooked thoroughly. Once done, garnish the dish with chopped cilantro.
*Note: you can adjust the number chilies according to your taste. For the list of Indian spices revert to previous post.
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