South Indian Beef – Vindaloo
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 30 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 500 g beef oulash
- 50 g hee, or clarified butter
- 3 chilli pepper (s), fresh, green, chopped
- 5 cloves garlic, chopped
- 2 tablespoon coriander, ground
- 1 tablespoon ground cumin
- 2 tablespoon pepper, ground black
- 1 teaspoon turmeric (turmeric)
- 1 teaspoon fenugreek
- 1 teaspoon mustard powder
- 1 teaspoon paprika powder, hot
- 1 teaspoon allspice
- 3 cardamom pods
- 1 large onion (s), chopped
- 1 piece (s) ginger, fresh (approx. 5 cm) freshly grated
- Salt and pepper, from the mill
- tomato paste
- cream, (cooking cream 15%)
Print Recipe
Pin Recipe Instructions
- Chop the beef goulash into bite-sized cubes, mix the spices and knead into the meat.
- Peel and finely chop the onion and garlic. Core the chili peppers and cut into strips.
- Now sauté the chopped onion in ghee, add the garlic, the chilli strips, the grated ginger and the cardamom pods and sauté them.
- Now add the meat and fry it. Pour a little water (approx. 1 cup) and cook in the pressure cooker at level 2 for 30 minutes.
- Finally refine the sauce with a little tomato paste and cooking cream.
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