Lazy Beef Vindaloo Recipes

Steps:

• 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.

Steps:

• Grind together the cumin seeds, chillies, pepper corns, mustard seeds, fenugreek seeds, and cardamom seeds.
• Add the salt, vinegar and sugar, to make a paste.
• In a large pan heat half of the oil and fry the onions till golden, remove from the pan and drain. Add the cooked onions to the spice mix and blend again to make a thick paste.
• Heat the remaining oil and fry the meat till just brown.Remove the meat with a slotted spoon and put aside.
• To the pan add the ginger and garlic cook 2 minutes.
• Add the ground coriander and turmeric, fry for 2 minutes.
• Add the onions and spice paste and cook over low heat for 5 minutes.
• Add the water and meat cover the pot and cook till the meat is tender.

Steps:

• In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight.
• In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice.

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.

Steps:

• For the spice blend: Combine the turmeric, coriander, cumin, paprika, dry mustard, cardamom and cinnamon.
• For the chicken: Place the chicken (except for the wings) in a shallow dish and dress with half the spice blend, the garlic, lime juice and some salt and pepper. Cover and let marinate for 1 hour.
• Place the chicken wings in a small pot, cover with water and season with salt. Bring to a boil, then reduce the heat to a low simmer and poach for 30 minutes.
• For the vindaloo: Heat the vegetable oil in a large, deep skillet or Dutch oven over medium-high heat. Add the garlic, bay leaves, chile pepper, ginger, onions and the remaining curry spice blend. Season with salt. Cook, stirring frequently, until softened, 7 to 8 minutes. Add the tomatoes and about 1 cup of the wing stock and bring to boil. Slide in the chicken and partially cover with the lid or foil, allowing some steam to escape. Reduce the heat to a simmer and poach the chicken in the sauce, about 30 minutes.
• For serving: Meanwhile, prepare the rice according to the package directions. Heat the naan on a griddle pan with a splash of water, then brush with melted butter.
• Serve the vindaloo with choice of garnishes over the rice, and the naan on the side.

Steps:

• For marinade: Blend together garlic and red wine vinegar. Add chiles, cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp and blend well.
• Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit for 2 hours.
• Heat clarified butter in pan and add onion. Cook until translucent, then add bay leaves and cloves. With slotted spoon, lift meat from marinade and add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly, reduce heat and cook 1 hour.
• After 1 hour, add tomato paste, stirring thoroughly, and cook another 30 minutes, until meat is tender. Season with salt and pepper.

Steps:

• Heat oil in a large skillet over medium heat. Add lamb, potatoes, onion, cinnamon stick, ginger, garam masala, garlic, jalapeno pepper, coriander, turmeric, salt, and cayenne pepper. Reduce heat and simmer, stirring occasionally, until onion softens, about 20 minutes.
• Add tomatoes to the skillet with the lamb mixture and stir well. Cover and simmer over low heat until lamb is tender, 30 to 40 minutes more.
• Garnish with cilantro before serving.

Steps:

• Cut steak into 3cm cubes.
• Heat both seeds in dry pan, stirring until they pop, taking care not to burn; cool.
• Combine seeds, steak, coriander, curry powder, ginger, garlic, paste, vinegar and oil in bowl, mix well; cover, refrigerate overnight.
• Heat extra oil in pan, add onions, cook, stirring, until soft.
• Add steak mixture, cook stirring, about 10 minutes.
• Stir in undrained crushed tomatoes and puree, simmer, covered, about 50 minutes or until steak is tender.

Steps:

• Trim meat and cut into 5cm (2 inch) cubes. Set aside,.
• Grind spices from coriander to fennel to a very fine powder.
• Grind chillies with garlic, onion and ginger (I put in the blender with the vinegar).
• Mix spice powder with vinegar and rub well into the meat. Pour on the onion paste and leave meat to marinate for 2 hours (or overnight).
• Heat ghee, or oil, and fry meat until very deeply coloured.
• Add bay leaves and stock and bring to the boil, then simmer until meat is very tender.
• Season to taste with salt, if you are using it, and leave overnight if time (or family "pickers") permits.

Steps:

• Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder.
• Grind chilies with garlic, onion and ginger to make a paste.
• Mix spice powder with vinegar.
• Place meat in container and rub well with spice mixture.
• Pour chili paste over meat and marinate for atleast 3 hours, or overnight.
• Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored.
• Add bay leaves and stock and bring to a boil.
• Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender.
• Season to taste.
• This is one of those dishes that taste better the next day so, if time permits, keep that in mind.