Beef Vindaloo-Meat Marinated in Wine, Vinegar, & Garlic- A Portuguese Dish

Ingredients

500 grams Beef Spice Powder

3 tablespoons Red chili powder

1 teaspoon Black mustard seeds

1/4 teaspoon Turmeric Powder

2 Cardamom

2 Clove

1 cm Cinamon piece

1 teaspoon Fenugreek

6 Black Pepper corns

1 1/2 "Ginger piece

10 cloves Garlic

1/4 cup Vinegar

1/4 cup Sunflower oil/vegetable oil

3 Finely chopped Onion

1/2 cup Water

To taste Salt

10-15 Curry leaves

Method: Cut beef into small cubes. Wash and drain well. Keep aside. Grind together all ingredients listed under Spice Paste into a fine powder. Mix the ground spice powder with vinegar to form a paste. Heat oil in a pressure cooker. Sauté onions till light brown. Reduce flame and add the spice paste. Sauté well over low flame till the mixture turns dark brown and leaves the sides of the vessel. It is important that the mixture is properly fried this way else the gravy will taste raw. Add beef pieces and sauté for a couple of minutes. Add salt and water. Cover and cook. Once steam starts escaping, put on the pressure cooker weight. After you hear 4 whistles, turn off heat and let steam escape naturally. (Open the lid and check if beef has cooked well. If not, cover and cook till you hear one more whistle.) Remove lid, and return to heat. Cook till gravy is thick. Add chopped curry leaves. Serve hot.

Happy Cooking!

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