Beef Vindaloo

* Exported from MasterCook *

BEEF VINDALOO

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Meats
Indian

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
-----BARB DAY-----
2 lb Beef chuck cut into 1" cubes
14 c Garlic
1/2 c Red wine vinegar
4 sm Hot Red Chiles
1/4 ts Cumin seeds
3/4 ts Tumeric
1 t Dry English mustard
1 Lemon
1 1/4 ts - Salt
1/4 ts Ginger
2 Bay leaves
5 Cloves -- whole
3 tb Poppy seeds
1 sm Onion
1/2 c Tomato paste
Clarified butter
- Salt and pepper to taste
1/4 c Sugar

Place the garlic and vinegar into a blender and
mix to a smooth paste. Remove the tops and bottoms of
the chiles and remove the seeds. (do NOT put your
fingers near your eyes, or they will become inflamed).
Add the peppers to the blended paste. Put cumin
seeds, tumeric, mustard, ginger, salt and sugar into a
small bowl and mix together. Pour this mixture into
the blender. Remove the peel from the lemon, squeeze
the juice, discard the pips and chop the inner pulp.
Add the juice and the pulp to the blender, then blend
thouroughly.
Place the beef into a bowl and pour the blended
mixture over it. Stir in the poppy seeds and marinate
for two hours. (Be careful not to spill this marinade,
or you might have to move from your home! <G>) After
meat is marinated, finely slice the onion.
Pour some clarified butter a skillet over med.
heat, and add the onions. Cook until opaque. Add the
bay leaves and cloves. With a slotted spoon, lift the
meat from the marinade and add to the frying onions,
increasing the heat so that the meat is sealed
quickly. When the meat is sealed all over, add the
marinade.
Cover tightly, reduce heat to low and simmer for 1
hour. After the meat has cooked for 1 hour, add the
tomato paste, stirring it thoroughly into the meat
mixture, and cook for another 30 min. When the meat is
tender, serve at once - piping hot.
This is very hot! Nice served with plain boiled
or steamed long grain rice.
For a nice cooling touch you might serve with a lime
cordial.
Note: When using the hot chilies, remove the
placenta as well as the seeds (the inside fleshy
membrane) as it contains Capucin and can cause
inflamation if you eat too much.

Source: Graham Kerr book , copy-righted 1971, called
"The Galloping Gourmet TV Cookbook" -Vol 6. I have
made this many, many times, and love it. I hope you
will enjoy it for me, because my old stomach just
can't take it like it once did, and I have to tone
down the recipe to make it . But full-strngth it is
fabulous if you like things HOT and garlicky!
Good luck to those who are breathing in near you,
for several days after you consume this dish ! <grin>



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