A great makeahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food It can be made with any meat and most pantry items Serve with mashed potatoes or basmati rice
Prep Time
8 hrs
Dificult
Medium
Servings
9 hrs 30 mins
Ingredients
Instructions
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.
Recipe Tip
The key to enhancing the flavor is marinating overnight
if possible
and allowing the dish to sit after it's cooked before being served.
