Beef Vindaloo

In the Central Valley of California we love Indian food and we often go out to eat at lunch time and get served a silver tray full of Butter Chicken with Basmati Rice, Tandoori Chicken, Saag Paneer (homemade cheese with Spinach) and a pile of Naan (flat bread). I also love the spicy, tangy pickles and chutneys.

One year I traveled to Australia to visit friends and they ordered Lamb Vindaloo. I had never heard of this dish and later discovered that it is a favorite Indian dish in England that has been slightly modified from its Goa origins.

The first time I tasted it, it was love at first bite! This is a spicy, fiery dish perfect for a spice fanatic like me! Recently my husband and I enjoyed lamb vindaloo at a restaurant in Florence while we were taking a break from Italian cuisine. It was just as delicious as I remembered it being in Australia and I wonder why it is not served in my area of America. If you would like to give this spicy dish a try, here is the recipe! There are a whopping 12 different spices in this recipe so it may stretch the limits of your spice rack but I think you will have most on hand. You may have to go to an Indian market for the Garam Marsala but it is also just a blend of spices with the same as already in the recipe with the exception of fenugreek and cardamom. But just do your best with what you have available to you, that’s what I always do! Beef Vindaloo is perfect served with Basmati rice and a few Indian condiments like a cool mint chutney or refreshing Raita (yogurt with cucumber)

It can also be adapted for the Keto or a gluten free diet by serving it with “riced” cauliflower (finely chopped cauliflower that is cooked in butter) a perfect accompaniment to this flavorful Indian Dish.

Beef Vindaloo

(Spicy “British Indian” dish with Keto &Gluten free options)

2 1/2 pounds of Beef cubes or lamb (1 kg)
2 tablespoons oil for browning the beef
1 yellow onion, chopped
4 cloves of garlic, minced
1 (2″ section) of ginger
1 teaspoon of the following spices: black pepper, sugar, Cinnamon, tumeric, cumin, coriander salt
2 teaspoons of the following spices: garam masala (if you have it otherwise omit), mustard seeds, paprika
1/4 teaspoon of the following spices: cayenne pepper, cloves
1/3 cup of vinegar (60 ml)
1 cup of water (240 ml)

Instructions:

First chop the onion and finely mince the garlic and ginger.
Measure out all of the spices into a small bowl or plate and have it ready.
Brown the beef or lamb in the oil until it is brown on all sides. Halfway during the browning process add the chopped onions. At the very end of the browning process add the minced garlic and ginger. This is so you don’t burn the garlic by adding it too early.
Add the spices, vinegar and water, bring to a gentle boil, reduce heat and cover. Cook until the meat is fork tender. Approx 1-2 hours. This process is greatly reduced if you have an instapot or pressure cooker.
Serve with Basmati Rice or “Riced” Cauliflower

Gram Marsala is just a blend of spices such as Cumin, Coriander, black pepper, red pepper, cinnamon, nutmeg, cloves, fenugreek and cardamom. You can also make your own mix Or leave it out of this recipe because most of the spices are already called for.

add all of the spices — Prepare all of the spices

Brown the beef and onions on all sides, add garlic and ginger

add vinegar and water and cook until the beef is tender

Basmati Rice

1 cup basmati rice
2 cups water
1/2 teaspoon salt

Instructions:

measure the rice into a saucepan on the stove
add water and salt
bring to a boil, cover with a lid, reduce heat to low and steam for 20 minutes

Riced Cauliflower:

1/2 head of cauliflower
3 tablespoons butter
1 garlic clove
salt to taste, about 1/2 teaspoon
1/2 teaspoon tumeric if desired

Instructions:

First finely chop the cauliflower until it resembles rice. You can chop by hand or use a food processor.
melt butter in a skillet, add garlic and “riced” cauliflower
add cauliflower and cook until tender, about 7 minutes