Beef Vindaloo

By NickiR

This is the recipe from Light of India restaurant. My notes on it are:

Mustard oil is hard to get in the US and Canada. Rather than use mustard oil, I used olive oil with 2 tablespoons of mustard seed. I let it sit for 1/2 hour then heated up the oil and when the seed started to pop I followed the recipe, but added 1 teaspoon of dijon grainy mustard to the onion mix.

Indian chili powder is available at Indian grocery stores. It is scorchingly hot. Adjust to your taste.

Make the day before serving.

Ingredients

• 1/2 cup mustard oil
• 2 large onions, finely chopped
• 8 – 10 garlic cloves, minced
• 1 6-inch piece of ginger, finely minced
• 6 bay leaves
• 3 lbs. lean beef, cubed
• 8 whole cloves
• 6 cardamom pods, crushed
• 4 1-inch cinnamon sticks
• 1 1/2 Tbsp. tomato paste
• Juice of 1/2 lemon
• 2 1/2 tsp. turmeric
• 1 1/2 Tbsp. ground cumin
• 1 1/2 Tbsp. ground coriander
• 1 1/2 tsp. paprika
• 2 Tbsp. Indian chili powder
• 3 Tbsp. butter, melted
• 1 cup hot water
• 1 large potato, cut into 8 pieces
• S&P to taste
• 1/2 tsp. fresh chopped cilantro

Details

Servings 4
Preparation time 60mins
Cooking time 180mins

Preparation

Step 1

In a large Dutch oven, heat the mustard oil and add the onion, garlic, ginger and bay leaves. Sauté until the onion is golden.

Add the beef, cloves, cardamom, cinnamon and tomato paste. Cook over low heat, covered, until the beef is browned and cooked about half way through.

Add the lemon juice.

In a separate bowl, combine the turmeric, cumin, coriander, paprika, chili powder and melted butter. Stir until combined. Add to the beef and sauté until golden.

Add the water and mix well. Simmer until the sauce thickens.

Meanwhile, in a frying pan, sauté the potato pieces until almost cooked through. Add to the beef and season with salt and pepper.

Let sit for a day.

Reheat and serve over rice. Garnish with chopped cilantro.