Vindaloo is traditionally an Indian dish that derived from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic. The “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goa's meal often served during special occasions. The traditional version is usually made with pork but here we give you the Bangladeshi version with beef sans wine.
Ingredients:
=> Beef, cut into approximately 1″ cubes, 1 pound
=> Vegetable oil, 1 Tablespoon
=> Onion, finely chopped, 1 Tablespoon
=> Garlic, finely chopped, 1 teaspoon
=> Ginger powder, 1/2 teaspoon
=> Cumin powder, 1 teaspoon
=> Coriander powder, 1 1/2 teaspoon
=> Turmeric powder, 1 teaspoon
=> Mustard seeds*, ground into a paste with a bit of water, 1/2 teaspoon
=> Cayenne chili powder, 2 teaspoons**
=> Black pepper, 1/4 teaspoon
=> White vinegar, 2 Tablespoons
=> Green chili peppers (Thai chilis), 2 cut in half lengthwise, leave seeds in
=> Salt, 1 teaspoon
=> Water, 1/2 cup
Preparation:
= Heat the oil in a saute pan and fry onions until tender and then add garlic, stirring and cooking for 1-2 additional minutes.
= Add remaining ingredients except for beef and stir fry an additional 3-4 minutes.
= Add beef and water, stirring to combine. Cover pan and cook over medium heat, stirring occasionally, for 45 minutes – 1 hour or until beef is tender.
* Substitute stone ground mustard if you don’t have mustard seeds
** Use less cayenne for less spiciness
Ingredients:
=> Beef, cut into approximately 1″ cubes, 1 pound
=> Vegetable oil, 1 Tablespoon
=> Onion, finely chopped, 1 Tablespoon
=> Garlic, finely chopped, 1 teaspoon
=> Ginger powder, 1/2 teaspoon
=> Cumin powder, 1 teaspoon
=> Coriander powder, 1 1/2 teaspoon
=> Turmeric powder, 1 teaspoon
=> Mustard seeds*, ground into a paste with a bit of water, 1/2 teaspoon
=> Cayenne chili powder, 2 teaspoons**
=> Black pepper, 1/4 teaspoon
=> White vinegar, 2 Tablespoons
=> Green chili peppers (Thai chilis), 2 cut in half lengthwise, leave seeds in
=> Salt, 1 teaspoon
=> Water, 1/2 cup
Preparation:
= Heat the oil in a saute pan and fry onions until tender and then add garlic, stirring and cooking for 1-2 additional minutes.
= Add remaining ingredients except for beef and stir fry an additional 3-4 minutes.
= Add beef and water, stirring to combine. Cover pan and cook over medium heat, stirring occasionally, for 45 minutes – 1 hour or until beef is tender.
* Substitute stone ground mustard if you don’t have mustard seeds
** Use less cayenne for less spiciness
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