|Beef Vindaloo Recipe
2 lb beef chuck cut into 1 cubes
14 cup garlic
1/2 cup red wine vinegar
4 small hot red chiles
1/4 teaspoon cumin seeds
3/4 teaspoon tumeric
1 teaspoon dry english mustard
1 lemon salt
1/4 teaspoon ginger
2 bay leaves
5 cloves; whole
3 tablespoon poppy seeds
1 small onion
1/2 cup tomato paste
1 clarified butter salt and pepper t; o taste
1/4 cup sugar
Directions: How to Cook Beef Vindaloo
Place the garlic and vinegar into a blender and mix to a smooth paste. Remove the tops and bottoms of the chiles and remove the seeds. (do NOT put your fingers near your eyes, or they will become inflamed). Add the peppers to the blended paste. Put cumin seeds, tumeric, mustard, ginger, salt and sugar into a small bowl and mix together. Pour this mixture into the blender. Remove the peel from the lemon, squeeze the juice, discard the pips and chop the inner pulp. Add the juice and the pulp to the blender, then blend thouroughly. Place the beef into a bowl and pour the blended mixture over it. Stir in the poppy seeds and marinate for two hours. (Be careful not to spill this marinade, or you might have to move from your home! ) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much.
Source: Graham Kerr book , copy-righted 1971, called "The Galloping Gourmet TV Cookbook" -Vol 6. I have made this many, many times, and love it. I hope you will enjoy it for me, because my old stomach just can't take it like it once did, and I have to tone down the recipe to make it . But full-strngth it is fabulous if you like things HOT and garlicky! Good luck to those who are breathing in near you, for several days after you consume this dish !
Recent comments on this recipe:
| Grant Sugden writes:|
I agree, this dish is great. Cures any hangover. The only down side is that
it burns more coming out than it does going in... so brace yourself for
some after-burning but don't let it discourage you! This dish is a great
substitute for fast food because it contains a respectable 'kick'.
Posted on 05 May 2008, 23:28 ET
| Darryl writes:|
I can only assume the original poster meant 1/4 cup of garlic, because I
put 14 cups of garlic in and it was awful!
Posted on 19 May 2008, 23:05 ET
| Brendan writes:|
Are you serious. You put in 14 cups of garlic. Did it not look to much
Hahahaha that is so funny. Where did you even find that much garlic......
this recipe is great i love it.
Posted on 29 May 2008, 04:57 ET
| Stacey writes:|
This recipe cannot seriously be done you cant add no liquid and leave it
for an hour. there has to be something missing. the only liquid is 1/2 cup
vinegar and lemon juice which dosnt go far.
and how much is 1 clarified butter? 500g? you cant be serious,
Posted on 23 Jun 2008, 03:10 ET
| Tony writes:|
Yep, the recipe is rubbish. It needs to be re-written with some input from
a brain...I am still trying to find a 2 lb cube of chuck, should I stitch
the bits together?
Posted on 02 Aug 2008, 12:25 ET
| geoff writes:|
This is one of the funniest threads I have ever read. thank you Galloping
Gourmet TV Cookbook, thank you unknown recipe poster who says "I hope you
will enjoy it for me, because my old stomach just can't take it like it
once did" and "But full-strength it is fabulous if you like things HOT and
Posted on 20 Aug 2008, 15:57 ET
| Anniiee Fitz writes:|
Hahahaa, its pathetic.
Really, common, anyone with a mind would no this is a messed up recipe.
Posted on 24 Aug 2008, 05:27 ET
| Marina writes:|
Well I can certainly tell who cooks and who doesn't here. I would have
probably assumed that the 14 cups of garlic was a typo and that it would
have been a clove of garlic. Also since some don't know, vindaloo is a
paste and is actually very good when done well. Tony, you don't have to go
out and buy one piece of meat, lol, beef cubes would have done fine, the
meat has to be cut anyway. Regards from Canada.
Posted on 26 Aug 2008, 02:07 ET
| david writes:|
good recipe, like all things in life, be prepared to be flexible and
remember to add a liberal dose of common sense!
Posted on 01 Dec 2008, 02:37 ET
| markie writes:|
Whether you add 14 cups of garlic or 2 lb cube of chuck, you obviously have
no clue how to reheat baked beans..my advice..instant noodles are
easy..just had boiling water..careful don't burn yourself!!
Posted on 07 Feb 2009, 01:28 ET
| searching writes:|
I tried it and it doesn't taste like the proper Beef Vindaloo. Something is
Posted on 17 Mar 2009, 01:45 ET
| Tilly writes:|
It's a very good BASE for a recipe. Yes, there are typos, but if you use
some common sense (14 cups of garlic! I can only assume the poster who
claims they used this amount is being sarcastic, because someone that
intellectually impaired would be in care and not allowed in a kitchen) and
add the ingredients in amount you think suit your taste, you'll get a
Posted on 09 May 2009, 20:03 ET
| D writes:|
Just to prove this is a good recipe - PENIS!
Posted on 01 Jun 2009, 06:37 ET
| miss too sensible for this recipe writes:|
can the author please correct the appauling typographical errors in this
recipe!? surely there can't be FOURTEEN CUPS of garlic added to this recipe
(Darren, you're a moron), "1 clarified butter"? 1 what 1 kg? 1 stick? 1
dollop? and pepper "t; o taste"? can someone above 5 years of age please
glance over this?
Posted on 12 Aug 2009, 08:09 ET
| clare writes:|
oh, miss too sensible! DID You say someone over 5 years needs to glance
over the recipe, on account of typos? Would you say about your "appauling
typographical errors? Its a recipe!
Posted on 19 Aug 2009, 06:23 ET
| love the spicy stuff!! writes:|
Yawn - how many people have to quote the ingredients, we get it, the poster
is a tad simple... The method to cooking this makes no sense either. This
would have been the worst waste of 5 minutes ever, if it wasn't for the
Posted on 01 Sep 2009, 04:55 ET
| Izzi writes:|
Lovely curry, the only theing I would add to this recipe is a couple of
onions, blended in the food processor with the garlic (in addition to the
onion you would slice and fry). Also, throw in a stick of cinamon (or a
teaspoon of cinnamon powder with the marinade mix. For best results, don't
eat straight away -rule of the thumb with curries- keep overnight in the
fridge and consume next day after very gentle and slow heating. The
powdered spices would regain composure, shape and flavour and would open
up. This is the simplest secret of a good curry: its cooked the day before
and had an overnight in your fridge!!!! Mark my words.
Posted on 20 Sep 2009, 03:43 ET
| Izzi writes:|
Regarding the appalling typos, I agree. I think the wuthor means 1/4
(quarter of a cup garlic I would use one full bulb with 2 Lbs. of beef.
ANother nice twist is to throw into the blender along with the garlic -and
onions, as per my suggestion- a morcel of fresh ginger, skin scraped off
(the size of a walnut). Can't go wrong!
Posted on 20 Sep 2009, 03:47 ET
| Alex writes:|
Came out OK just use about 2 tbls of garlic and only 2 tbls sugar also
added coriander mushroom capsicum and boiled potatoes = pretty decent.
Posted on 03 Oct 2009, 08:55 ET
| marty writes:|
i just want to say thank you to all the people who posted.....i have a good
mind to print this out and put it on my wall....you guys had me in tears
p.s. darryl you either have a great sense of humour or are very special...i
hope its not the latter.
Posted on 09 Nov 2009, 22:59 ET
| vindaloo writes:|
This recipe is missing a very important ingredient - an iota of common
Posted on 27 Dec 2009, 16:25 ET
| no1 writes:|
is this a lesson on how to cook a vindaloo or an english lesson (dont seem
that hot to me chuck in some ghost chiles that should do it)
Posted on 30 Mar 2010, 19:30 ET
| sup my peeps writes:|
i tastes great the vindaloo is so wonderful and spicey
Posted on 17 May 2010, 05:38 ET
| Pudding writes:|
I substituted all the ingredients for 14 cups of chocolate pudding. It was
so delicious! 5-stars for this recipe.
Posted on 31 May 2010, 20:23 ET
| Carl writes:|
I took some of this recipe and mixed it with another Goan beef vindaloo
recipe. It used coconut oil which is a key ingredient in any east indian
recipe. Also missing was the potatoes, this is where this dish takes its
name - Vin and Loo - Loo is the portuguese intervention in goan cooking.
Loo is the name for potatoes and Vin is for wine or vinegar.
I also added some cinamon sticks which makes a difference.
Cooking is an art not a science! be prepared to mess around with recipes.
When making the masala, I always add some brown sugar and some water. You
need the liquid.
Posted on 15 Jul 2010, 17:18 ET
| Billy Barou writes:|
People, people, it's a JOKE recipe! Come on, just a look at the title. That
alone had me in stitches even before I read the ingredients. An Indian dish
with BEEF in it... and FOURTEEN CUPS of garlic??? AND supposedly sourced
from Graham Kerr? BWAAAAHAHAHAHAHAAA!!! An epic joke of a recipe!!
Posted on 30 Sep 2010, 06:59 ET
| Stizzl writes:|
Wait! In this day and age of Twilight, Vampire Diaries, and True Blood, we
all may underestimate the importance of this recipe. This is a very smart
and cautionary recipe. Just add a bit more garlic to be safe.
Posted on 25 Oct 2010, 12:10 ET
| SHIMON V A A Z WAKER writes:|
WELL REALLY ITS A VERY NICE RECIPE AND i JUST LOVE IT!THE TEXTURES OF THE
MASALA AND IT VARIOUS FLAVORS WHEN EATEN REVEAL THE ACTUAL BEAUTY OF THE
Posted on 12 Nov 2010, 23:10 ET
| Minus the Highness writes:|
I love this recipe! The 14 cups of garlic really add a nice amount of
flavour to the beef.
I can't understand why you think adding 14 cups of garlic is so
Posted on 24 Nov 2010, 21:37 ET
| Esco writes:|
What is the point in removing the seeds from the chillies??????? it is
meant to be a HOT curry isn't it!!!!!! the seeds are the best part of the
Posted on 31 Dec 2010, 07:29 ET
| Leece writes:|
14 cloves garlic
1/2 cup red wine vinegar
4 small hot chiles, seeded
1/4 teaspoon cumin seeds
3/4 teaspoon turmeric
1 teaspoon English mustard
1/2 teaspoon powdered ginger
1 1/4 teaspoon salt
1/4 cup granulated sugar
1 lemon, juiced, pith removed and rind chopped, membranes removed and pulp
2 pounds chuck steak, cut into 1-inch cubes
3 tablespoons poppy seeds
1 small onion, finely sliced
2 bay leaves
1/2 cup tomato paste
Freshly ground salt, to taste
Freshly ground pepper, to taste
For marinade: Blend together garlic and red wine vinegar. Add chiles,
cumin, turmeric, mustard, ginger, salt, sugar, lemon peel, juice, and pulp
and blend well.
Place beef in bowl and pour marinade over it. Stir in poppy seeds and sit
for 2 hours.
Heat clarified butter in pan and add onion. Cook until translucent, then
add bay leaves and cloves. With slotted spoon, lift meat from marinade and
add to onions. Increase heat to sear meat. Pour in marinade. Cover tightly,
reduce heat and cook 1 hour.
After 1 hour, add tomato paste, stirring thoroughly, and cook another 30
minutes, until meat is tender. Season with salt and pepper.
Posted on 25 Jan 2011, 20:38 ET
| Les writes:|
Have a Big Mac instead.
Posted on 12 Mar 2011, 01:09 ET
| Frank writes:|
If you don't follow the recipe exactly you will find this recipe does not
meet your taste expectations. Be expecially careful to heed the advice
regarding the removal of the placenta (membrane) because aparently,
according to the author, it contains a monkey and that is sure to interfere
with the taste. Capucin is a monkey, capsaicin is the compound that gives a
chilli it's heat.
Posted on 11 Jan 2013, 18:30 ET
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