Goan Beef Curry With Vinegar Beef Vindaloo Recipes

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO

Steps:

• For the wet masala: In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. Pour into a spice grinder and process until powdered. In a small food processor or blender, combine the toasted spice mix and the rest of the wet masala ingredients. Process until smooth.
• Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
• Add the ground wet masala, taking care because it will sizzle wildly and steam up your glasses, if you wear them. Stir quite vigorously and turn down the heat if it's bubbling too furiously. Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
• Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
• Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot. Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook 30 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like, and serve over rice or with chapatis (whole wheat griddle bread).
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks. It's a delicious addition to marinades, pasta sauces, stir fry sauces, slow-cooker recipes, gravy etc. We always had a jar of this stuff in our fridge growing up.

GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO BY AARTI

Steps:

• For the wet masala mix:
• In a small skillet over medium-high heat, toast the cumin seeds, cinnamon bark, cloves, and peppercorns until fragrant, about 1 minute. NOTE: if you are using all ground spices, just measure out and place in a small dish. No need to toast.
• Pour into a spice grinder and process until powdered.
• In a small food processor or blender combine the spice mix and the rest of the wet masala ingredients > ginger garlic paste and vinegar. Process until smooth. Set aside.
• Place a large (preferably nonstick) pot over high heat and add the oil. When the oil is shimmering, add the onions and serrano pepper. Stirring frequently, saute the onions until golden brown, about 12 minutes. Don't let them burn! Turn the heat down to medium-high if they're starting to burn.
• Add the wet masala, taking care because it will sizzle. Stir quite vigorously and turn down the heat if it's bubbling too furiously. *Don't wash the food processor bowl yet. Keep stirring, with short pauses, until most of the liquid has evaporated and the masala comes together as one mass, about 2 minutes. Also, you may see little droplets of oil on the perimeter of the masala. That's a good sign!
• Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
• Remember that dirty food processor bowl? Fill it with 1 cup of hot water (from the tap is fine), swirl it around so it picks up any leftover masala, and pour that into the pot.
• Add salt and pepper, stir, bring the curry to a boil, and then turn it down to a simmer. Cover and cook at least 30 -60 minutes. Then cook with the lid ajar for another 10 minutes to thicken the gravy slightly. This step may take longer until the meat is tender.
• Check the meat at the end of the cooking time; it should be tender and not chewy at all. Adjust the salt if you like.
• Serve over rice, or with chapatis (whole wheat griddle bread) or naan.
• I made a raita recipe#47590. This is cool and creamy and will cut the heat.
• Spread the raita on the flat bread, spoon on the meat mixture & enjoy!
• GINGER GARLIC PASTE:.
• 1/2 cup cloves garlic, whole.
• 1/2 cup fresh ginger, peeled, 1/2-inch slices.
• 1/4 cup canola oil.
• Throw the garlic, ginger, and canola oil in a mini-food processor and let it go until it forms a semi-smooth paste. There will still be tiny little pieces in there, but overall, it should resemble a paste.
• Save what you don't use in a small glass jar. It should last in the fridge for 2 to 3 weeks.
• ALTERNATELY, in place of the ginger garlic paste use: 6 cloves garlic, peeled and roughly chopped and 1-inch thumb fresh ginger, peeled and roughly chopped.

GOAN PORK VINDALOO

Steps:

• Grind the Kashmiri chiles, cinnamon stick, cumin, clove, peppercorns, and turmeric with a mortar and pestle or electric coffee grinder until the spices have been ground smooth. Mix with 1 tablespoon of white vinegar to create a smooth paste. Season to taste with salt.
• Mix the pork cubes with the spice-vinegar paste in a bowl until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight.
• Heat the vegetable oil in a Dutch oven or large pot over medium-high heat. Cook and stir the onions, garlic, and ginger until golden brown, about 10 minutes. Add the pork and its marinade, and cook, stirring frequently, until the pork cubes have firmed, about 5 minutes. Pour in the water, bring to simmer, then reduce heat, cover, and cook until the pork is tender, about 40 minutes.
• Stir in the green chile pepper strips and 1/4 cup of vinegar. Cook uncovered until the green chile peppers have softened and the vindaloo has thickened, about 30 more minutes. Season to taste with salt before serving.

AUTHENTIC GOAN BEEF CURRY

Steps:

• In a dry blender mix together the cumin seeds, red chillies, pepper corns, cardamom seeds, funugreek seeds and the mustard seeds.
• Add the vinegar salt and sugar to make a paste.
• In a large pan heat some of the oil and fry the onion till golden, add the onion to the spice mix and blend again.
• Heat the remaining oil and fry the meat till brown all over, remove the meat from the pan.
• In the same pan fry the ginger and garlic for 3 mins over low heat.
• Add the coriander and turmeric and fry 2 minutes.
• Now add the spice paste to the pan and cook for 5 mins, stir so that the paste does not stick to the pan.
• Put the meat back in the pan, stir to cover with the spice mix, and add the water.
• Cover the pan and simmer till the meat is tender about 1 hour.
• Serve with boiled rice and a vegetable curry.

BEEF VINDALOO

Steps:

• Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
• Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
• Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.