Beef or Lamb Vindaloo

By tonyglib

A lovely, warming, spicy curry to enjoy in the colder months of the year. I serve this up over plain, boiled potatoes, or a rice pilaf.

WW+ Points per serving: 19

Amount Per Serving % Daily Value Calories 713.8 Calories from Fat 493 69% Total Fat 54.8 g 84% Saturated Fat 24.1 g 120% Monounsaturated Fat 21.9 g 109% Polyunsaturated Fat 2.2 g 11% Trans Fat 0.0 g 0% Cholesterol 181.0 mg 60% Sodium 533.1 mg 22% Potassium 908.9 mg 25% Magnesium 63.1 mg 2% Total Carbohydrate 8.3 g 2% Dietary Fiber 1.6 g 6% Sugars 1.9 g 7% Protein 44.6 g 89%

Ingredients

• 3 tablespoons coriander
• 1 tablespoon cumin
• 6 cloves
• 2 inches cinnamon sticks
• 1 teaspoon black peppercorns
• 2 teaspoons fenugreek seeds
• 1 teaspoon fennel seed
• 4 -6 dried chilies, soaked
• 8 cloves garlic
• 1 large onion
• 1 inch fresh ginger
• 1/4 cup white vinegar
• 2 lbs beefchuck steaks or 2 lbs
• lamb shoulder, trimmed and cut into 2 inch cubes
• 3 tablespoons ghee or 3 tablespoons butter
• 3 tablespoons butter
• 2 bay leaves
• 2 cups beef stock

Details

Servings 4
Preparation time 15mins
Cooking time 135mins
Adapted from indian.food.com

Preparation

Step 1

Directions:

Prep Time: 15 mins

Total Time: 2 1/4 hrs

1 Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.

2 Grind chilies with garlic, onion and ginger to make a paste.

3 Mix spice powder with vinegar.

4 Place meat in container and rub well with spice mixture.

5 Pour chili paste over meat and marinate for atleast 3 hours, or overnight.

6 Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.

7 Add bay leaves and stock and bring to a boil.

8 Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.

9 Season to taste.

10 This is one of those dishes that taste better the next day so, if time permits, keep that in mind.