Beef Vindaloo

Overview
Vindaloo dish originated from Goa India. The main ingredients in all Vindaloo dishes are Garlic and Vinegar. Vinegar adds a tangy and distinctive flavor to this spicy beef dish. Thin slices of beef cooked in this tangy spicy gravy goes very well with any Indian bread or rice.

Beef Vindaloo

Beef Vindaloo Ingredients

Ingredients
Thin slices of cooked beef - 1 1/2 pound
Red Onions thin sliced - 1 1/2 cup
Tomatoes thin slices - 1 cup
Garlic - 6 - 8 cloves
Ginger 2 inch piece
Green chilly  split length wise 4 - 6
Curry leaves 2 sprigs
Turmeric powder - 1/2 teaspoon
Red Chilly powder - 2 - 3 teaspoon
Whole coriander seeds - 2 tablespoons
Vinegar 2 tablespoons
Garam Masala whole - 2 inch piece of cinnamon, 2 cardamom, 3 cloves, 1 star anise , Fennel seeds 1 teaspoon, whole black pepper.
Oil 4 tablespoons

Steps
1. Cook the whole chunk of beef with salt 1/2 teaspoon salt, 1/4 teaspoon turmeric,1/2 teaspoon red chilly powder and 1 cup water in a pressure cooker till it is cooked. Let the beef cool to room temperature and slice to thin slices and keep aside.
2. In a blender grind the garlic, ginger, turmeric powder, red chilly powder, coriander seeds, the whole garam masala with 1/2 cup water to a smooth paste and keep aside.
3. Heat oil in a heavy bottom pan. When the oil gets hot add the curry leaves followed by the thin sliced onions. Saute onions till it is light brown.
4. Add the ground masala paste to the oil and saute well till the oil separates. Add the sliced tomato slices to this along with little salt. Mix well cover pan with lid and cook on low flame till the tomatoes are cooked well.
5. Mix the tomatoes with the gravy and then add the beef slices along with salt as needed, vinegar and the green chillies to this. Mix well so that the gravy and all the flavors are mixed well with beef slices. Cover lid and cook on low flame for about 10 - 15 minutes.
6. Stir dish and cook on open flame for about 5 minutes till the gravy thickens.

Serve hot with rice or any Indian breads.