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    You are in: Home / Indian / Beef or Lamb Vindaloo Recipe
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    Beef or Lamb Vindaloo

    Beef or Lamb Vindaloo. Photo by rpgaymer

    1/2 Photos of Beef or Lamb Vindaloo

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    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 15 mins

    15 mins

    2 hrs

    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.

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    Ingredients:

    Servings:

    Units: US | Metric

    Marinade

    Meat

    Directions:

    1. 1
      Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
    2. 2
      Grind chilies with garlic, onion and ginger to make a paste.
    3. 3
      Mix spice powder with vinegar.
    4. 4
      Place meat in container and rub well with spice mixture.
    5. 5
      Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
    6. 6
      Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
    7. 7
      Add bay leaves and stock and bring to a boil.
    8. 8
      Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
    9. 9
      Season to taste.
    10. 10
      This is one of those dishes that taste better the next day so, if time permits, keep that in mind.

    Browse Our Top Curries Recipes

    Ratings & Reviews:

    • on November 23, 2003

      55

      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!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on April 15, 2013

      55

      Wow, this is so good. I've tried a lot of Indian recipes with mostly great results, but the vindaloos I've made never really turned out as great as I'd have hoped. This recipe is a real keeper though. I spread the cooking process out over three days: I marinated the beef the first day, cooked it on the second, and reheated it on the third. I ended up with a delicious curry that was more than worth the wait. Thanks for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on March 10, 2013

      55

      Absolutely delicious! Used beef, added the onions when sauteing. So flavorful - I had to halve the chilies, because I can't tolerate more (love them, but they hate me...) and still great. Sprinkled with cilantro for color and flavor. Serve on a pilaf of peas and brown rice.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (6)

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    Nutritional Facts for Beef or Lamb Vindaloo

    Serving Size: 1 (129 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 136.6
     
    Calories from Fat 94
    68%
    Total Fat 10.4 g
    16%
    Saturated Fat 6.1 g
    30%
    Cholesterol 24.5 mg
    8%
    Sodium 455.0 mg
    18%
    Total Carbohydrate 8.5 g
    2%
    Dietary Fiber 1.9 g
    7%
    Sugars 1.9 g
    7%
    Protein 3.1 g
    6%

    The following items or measurements are not included:

    cloves

    fresh ginger

    chuck steaks

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