Ad Blocker Detected
Our website is made possible by displaying online advertisements to our visitors. Please consider supporting us by disabling your ad blocker.
This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa….
Ingredients [ For 4 to 6 people ] [ Preparation time : 12 minute – Cooking time : 28 minutes ]
- 500 g Beef Shin. Cut into 3cm chunks.
- 100 g Onion: Cut into wedges.
- 2 Green Chili: Sliced.
- 2 Tomatoes: Roughly chopped.
- 150 ml Water.
- 2 Tbsp Ghee
For The Marinade
- 1/2 Tsp Ground Cinnamon.
- 1/4 Tsp Ground Cloves.
- 1 Tsp Armchoor: AKA mango powder.
- 1 Tsp Ground Turmeric.
- 1/2 Tsp Ground Cumin.
- 2 Tbsp Kashmiri Chili Powder.
- 1/2 Tsp Ground Black Pepper.
- 50 g Onion.
- 8 Cloves Garlic.
- 25 g Ginger.
- 1 Tbsp Lemon Juice.
- 1 Tsp Coarse Sea Salt.
- 1 Tsp Honey.
- 50 ml Tamarind Pulp.
- 4 Tbsp White Vinegar.
- 12 Cardamom Pods: Bashed.
Add all of the ingredients for the marinade with the exception of the cardamom pods to a blender and blitz to a paste.
Add this paste with the cardamom pods to the chopped beef and allow to marinate for at least 12 hours although it is better to do it for 24.
When your marinade is finished heat the ghee in either a frying pan (medium hot) or in the InstantPot (high) on saute mode and cook the onions for 10 minutes until golden.
Now add the beef with the marinade and brown for five minutes.
Add the remaining ingredients to your InstantPot, seal the lid and cook for 35 minutes on high pressure with a 10-minute natural pressure release.
When the pressure has been released remove the solids from the sauce with a slotted spoon and reduce the sauce on saute mode (high) until a thick and unctuous sauce is achieved (stirring occasionally), this should take around 10 minutes.
Return the beef to the sauce and stir to coat.