Beef Vindaloo - Homecook

This is one of the best Indian dish I had tried. Easy to do and modify. The taste as expected was tart and spicy looking at the ingredients used.

What I would do when I tried next? There was a complain that it was not hot (spicy) enough. There will be more ginger and chili either fresh or in powder form.

I did a variation of the cooking using a pressure cooker. After frying the marinated meat in a pan to lock in the spices, I dished it out and put into the pressure cooker together with the rest of the ingredients. No need to add water as the vegetables will produced the necessary liquid the prevent burning.

Thereafter another round of frying in the pan to get the all the ingredients to every pieces of the meat. Fry until satisfied you have every morsels of meat completely coated with the fragrance and taste of the spices and other ingredients.

Meat
1.3kg tenderloin trimmed of fat and sinew. Cut into 1cm by 5cm pieces

Marination of beef (couple of hours will do)
4 tbsp lemon juice
8cm ginger chopped to tiny bits
6 fresh red chillis deseeded and chopped
1 ½ tsp McCormick cumin powder
1 ½ tsp garam masala
1 ½ tsp coarse black pepper powder
1 ½ tsp McCormick cinnamon powder
1 ½ tsp organic Opika turmeric powder

Cooking
3 tbsp peanut oil
1 yellow onion chopped
4 garlic cloves, thinly sliced
2 tomatoes, finely chopped
5 tbsp apple cider vinegar

Reference to Beef Vindaloo 

Marination

 Frying for the locking in the taste and fragrance of the spices