John Myers
Beef Vindaloo with Basmati Rice
The perfect beef vindaloo with basmati rice recipe with a picture and simple step-by-step instructions.
- 1 kg Beef
- 4 Pc. Onions
- 6 Pc. Garlic cloves
- 3 cm Ginger
- 2 tsp Cumin
- 2 Pc. Dried chili peppers
- 1 tsp Cardamom pod
- 1 tsp Mustard seeds
- 1 tsp Fenugreek seeds
- 4 tbsp White wine vinegar
- 2 tsp Sugar brown
- Salt
- 4 tbsp Ghee
- 1 tsp Coriander powder
- 300 g Basmati rice
- Cut the beef into approx. 2 cm cubes. Peel the onions and cut them into rings. Peel and finely grate the garlic and ginger.
- For the Vindaloo paste, grind cumin, chilli peppers, peppercorns, cardamom, cinnamon bark, mustard seeds and fenugreek in a blender. Mix the ground spices in a bowl with the vinegar, sugar and salt. Heat 2 tablespoons of ghee in a saucepan and fry the onions over high heat until they are dark brown. Then puree in a blender with 4 tablespoons of water and mix with the spices until a smooth paste is formed. Puree the ginger and garlic in a blender with 4 tablespoons of water.
- Sear the meat in the saucepan with another 2 tablespoons of ghee for 1-2 minutes, then set aside on a plate. Fry the ginger-garlic paste over a medium heat for 1 minute. Add coriander and turmeric and stir-fry for about 1 minute. Add the meat, paste and 300 ml water and bring to the boil. Cook on a low heat for about 45 minutes. Stirring occasionally. Season with salt and serve.
- Rinse the rice with cold water. Bring to the boil in 600 ml of water. As soon as the water boils, turn the stove on to the lowest setting and cook the rice covered for 15 minutes until it is soft and the liquid is soaked up. Serve with the meat.
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