South Indian beef – Vindaloo

Ingredients for 3 servings:

• 500 g beef goulash
• 50 g ghee, or clarified butter
• 3 chili peppers, fresh, green, chopped
• 5 clove(s) garlic, chopped
• 2 tbsp coriander, ground
• 1 tbsp cumin, ground
• 2 tbsp pepper, ground black
• 1 tsp turmeric (turmeric root)
• 1 tsp fenugreek
• 1 tsp mustard powder
• 1 tsp paprika powder, hot
• 1 tsp all-spice
• 3 cardamom pods
• 1 large onion(s), chopped
• 1 piece(s) fresh ginger (approx. 5 cm) freshly grated
• n. B. Salt and pepper, from the mill
• e.g. tomato paste
• e.g. cream (cooking cream 15%)

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

a 450-year-old recipe from Goa recreated

Cut the beef stew into bite-sized cubes, mix the spices, and knead into the meat. Peel and finely chop the onion and garlic. Deseed and slice the chilies. Sauté the chopped onion in ghee, then add the garlic, chili strips, grated ginger, and cardamom pods and sauté. Add the meat and brown. Add a little water (about 1 cup) and cook in a pressure cooker for 30 minutes on level 2. Finally, refine the sauce with a little tomato paste and cooking cream.