Beef or Lamb Vindaloo

evelyn/athens's Note:

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.

• Total Time: 2 hrs 15 mins
• Prep Time: 15 mins
• Cook Time: 2 hrs

Ingredients:

Servings: 4

Marinade

• 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
• ¼ cup white vinegar

Meat

• 2 lbs beefchuck steaks or 2 lbs lamb shoulder , trimmed and cut into 2 inch cubes
• 3 tablespoons ghee or 3 tablespoons butter
• 2 bay leaves
• 2 cups beef stock

Directions:

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.

Reviews

[chia]

i used 2 1/3 lbs lamb, and followed directions to a t, then cooled and refrigerated for the next day. and i am so glad i did! there was a thick layer of fat atop which was easily removed, practically in 1 piece, and the flavor was concentrated,just so pungent and tasty. the lamb literally melted in our mouths. i served this over basmati rice, wonderful main course!

[Zobeed]

That was an incredible dish!! I loved the intense flavors. Nothing better than toasting whole spices and grind them up fresh! It really makes a difference! I served this over plain rice.

[NaomiW]

This is a fantastic curry- really hot and flavoursome. Next time I'm going to make double quantity so there are leftovers for lunches.