Friday, July 25, 2014

Beef Vindaloo

Beef Vindaloo

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Ever since moving to Perth 10 years ago, Ramadan has always been a quiet affair for us... no hustle bustle of rushing home, no sitting in traffic jam for hours with eyes kept noticing the clock that was ticking frantically....  no mad rush to get home to prepare our meal to break our fast.

Due to unforeseen circumstances, I was back in Malaysian soil for Ramadan this year. 
It was the same chaotic traffic everywhere... Felt like I was hauled back into that time capsule 10 years ago :D... 
and the food bazaar!!! Oh My!!!! Spoilt for choice :P

Beef Vindaloo

Even though this trip wasn't meant to be a celebration, but I was glad that I took the road trip (travelled on coach / bus for the first time after nearly 30 years :o ) and had the opportunity to 'break fast' with my siblings.
My 'Thank you's to my sisters, brothers, nieces and nephews; for the lovely meals and memorable time together.
Beef Vindaloo was one of the dishes I cooked for iftar (breaking fast) get-together at my brother's in Kuala Lumpur before I left for home the next day....

Beef Vindaloo
Serve 4-6
Adapted from The Food of India
Click to print Recipe

1kg gravy beef or Tri-tip beef
6 cardamom pods – split open, take seeds and discard the shells(1/4 tablespoon cardamom powder)
1 teaspoon black peppercorns
4 dried chillies (1tablespoon chilli powder)
1 teaspoon cloves
10 cm cinnamon stick
2 teaspoon cumin seeds
1 teaspoon ground turmeric
1 teaspoon coriander seeds
¼ teaspoon fenugreek seeds
1 tablespoon apple cider vinegar
4 tablespoon oil
350g red onions – finely sliced
25g garlic cloves finely sliced
5cm ginger – julienne
300g ripe tomatoes – roughly chopped
4 green chillies – deseed and chopped
1 teaspoon raw sugar
  1. Cut the beef into bite size (2cm cube). 
  2. Grind cardamom seeds, peppercorns, dried chillies, cloves, cinnamon stick, coriander seeds and fenugreek seeds into a fine powder. 
  3. Mix the grounded spices together with vinegar and add beef in a ziplock bag. 
  4. Mix thoroughly to coat.  
  5. Best refrigerate overnight but if press for time, marinate for at least 3 hours in the fridge.
  6. Heat oil in a thick base pot. 
  7. Saute onion until brown. 
  8. Add garlic, ginger, green chillies and tomatoes. 
  9. Stir well. 
  10. Add marinated beef and cook over high heat for few minutes or until browned. 
  11. Add 1 cup or 250ml water. 
  12. Bring to a quick boil then reduce heat  to a simmer. 
  13. Cover pot and simmer for 1 ½ hours to 2 hours, until meat is tender. 
  14. Add sugar. 
  15. Do not forget to stir occasionally. 
  16. Lastly season with salt to taste