GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO BY AARTI
Aarti Sequeira demystifies curry dishes in this episode. I really enjoyed making this dish. She also used heaping spoon measures of every ingredient. Feel free to adjust the amounts to you liking I found it a bit too spicy med-hot for my liking, so I will adjust the measurements for the next time. Also be sure to get a cut of beef that is likely to be tender. I used a beef stew meat and after over 60+ minutes, it still wasn't tender enough. Don't worry if you do not have whole spices or a spice grinder. I have included the ground spice equivalents. Recipe courtesy Aarti Sequeira & Food Network.
Provided by Chicagoland Chef du
Categories Curries
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 15
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.
Nutrition Facts : Calories 119.2, Fat 10.9, SaturatedFat 0.8, Sodium 440.8, Carbohydrate 4.5, Fiber 1.2, Sugar 1.5, Protein 0.7
GOAN BEEF CURRY WITH VINEGAR: BEEF VINDALOO
Provided by Aarti Sequeira
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 19
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
I purchased this wonderful cookbook over the holidays--The Food of India, A Journey for Food Lovers and found this wonderful recipe. It is very easy to put together and is delicious served over rice.
Provided by PaulaG
Categories Curries
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove seeds from cardamom pods and grind them in a spice grinder along with the fennel seeds, cloves, cinnamon stick, fenugreek seeds, peppercorns, coriander and cumin seeds. Set aside.
- In a heavy skillet or dutch oven, heat the oil over medium heat; add the onions, garlic and ginger, cook stirring frequently until lightly browned.
- Add the meat and continue to cook until brown all over; add all the spices and cook for 1 minute; add creamed coconut and 1 cup of water, stir to combine; or stir in the coconut milk.
- Cover and cook on low for 1 hour, stir. If the sauce is too liquid, uncover, turn up heat to medium and cook for an additional 20 to 30 minutes or until meat is tender. If you do not need to reduce the sauce, keep covered and continue cooking until meat is tender.
- Season with salt to taste and serve over basmati rice.
- Please note: This can be cooked in a crock pot but liquid should be reduced accordingly.
Nutrition Facts : Calories 398.4, Fat 18, SaturatedFat 5.4, Cholesterol 145.2, Sodium 210.6, Carbohydrate 10.2, Fiber 2.7, Sugar 2.5, Protein 51.1
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