One of our favorite Indian dishes is vindaloo, a tomato-based combination of chilis and spices used to stew lamb or chicken. I had some organic grass-fed stewing beef from the Food Coop and some garam masala powder I got from Chinatown so I decided to experiment. I simmered the beef with the garam masala (a combination of coriander, cloves, ginger, cinnamon and chili) and added some curry, paprika, cumin, turmeric and tomato paste. The resulting stew tasted so much like a vindaloo that I realized I made a serendipitous discovery. Now there might not be any reason to make it to an Indian restaurant! Recipe follows.
- Vindaloo, sauteed okra, mango chutney and greek yogurt.
Combine beef, onion, spices, pepper, tomato paste and broth in a pot.
Mix and simmer for an hour. Add coconut milk and simmer for another hour or until beef is tender.
The resulting stew is thick and rich.
Served with naan, side of vegetables, and chutney and yogurt to break the spice.
Beef Vindaloo From Scratch
1 pound stewing beef cubes
1 whole onion, quartered
1 tablespoon garam masala powder
1 tablespoon yellow curry powder
1 tablespoon cumin powder
1 teaspoon turmeric
1 teaspoon paprika
1 jalapeno pepper, cut in half (not for the faint of heart)
1/2 cup beef broth
1/2 cup tomato paste
1-1/2 cups coconut milk
Combine all ingredients in pot except for coconut milk. Simmer for about one hour, stirring occasionally. Add coconut milk and simmer for another hour or until meat is tender. Stew should achieve a thick and rich consistency. Serve with naan and chutney. This dish is very spicy but oh so good. Consider yourself warned!
