Goan Beef Curry with Vinegar: Beef Vindaloo (Aarti Sequeira) Recipe

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Goan Beef Curry with Vinegar: Beef Vindaloo (Aarti Sequeira)
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Ingredients
17
Count
Nutrition
639
Calories
Total time
80
Minutes
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Ingredients:

Directions:

  1. Wet Masala (Spice Blend):
  2. 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.
  3. 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.
  4. 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!
  5. Quickly add the meat and stir, coating the meat in the masala. Stir and cook about 5 minutes until the meat browns.
  6. 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).
  7. Ginger-Garlic Paste:
  8. 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.
  9. 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 639.33 Kcal (2677 kJ)
Calories from fat 343.91 Kcal
% Daily Value*
Total Fat 38.21g 59%
Cholesterol 183.67mg 61%
Sodium 138.6mg 6%
Potassium 1045.79mg 22%
Total Carbs 6.2g 2%
Sugars 1.57g 6%
Dietary Fiber 1.5g 6%
Protein 68.92g 138%
Vitamin C 3.7mg 6%
Iron 7.8mg 43%
Calcium 31.6mg 3%
Amount Per 100 g
Calories 196.9 Kcal (824 kJ)
Calories from fat 105.92 Kcal
% Daily Value*
Total Fat 11.77g 59%
Cholesterol 56.57mg 61%
Sodium 42.69mg 6%
Potassium 322.08mg 22%
Total Carbs 1.91g 2%
Sugars 0.48g 6%
Dietary Fiber 0.46g 6%
Protein 21.23g 138%
Vitamin C 1.1mg 6%
Iron 2.4mg 43%
Calcium 9.7mg 3%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 15.7
    Points
  • 17
    PointsPlus

Good Points

  • saturated fat free,
  • low sodium,
  • sugar free

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