Vindaloo
In the UK, Vindaloo is famous for being one of the hottest dishes on a curry house menu but it can be so much more than that. Vindaloo literally translates to 'wine and garlic' and it is based on the Portuguese dish carne e vinha d'alhos. The indians made it their own and swapped out the wine for vinegar and added more spices.
In my version, I used red wine for the sauce but of course you can use stock if you like. Traditionally, vindaloo is a pork dish but it works just as well with beef or lamb. For best results, you will need patience - the marinade is best left to work its magic for 24 hours and the meat will be extra tender the longer you cook it. To serve, I recommend simply steamed rice and a couple of poppadoms (and yoghurt if you need to cool it down a bit!).
Vindaloo
Serves 4
1kg beef, lamb or pork, cut into chunks
2 large onions, thinly sliced
2 cloves garlic, chopped
1 tbsp tomato purée
3 tbsp white wine, red wine or sherry vinegar
1 tsp chilli powder
1 tsp ground turmeric
400ml red wine or beef stock
For the marinade:
6 cardamom pods (seeds only)
6 whole black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
4cm piece ginger, grated
7 garlic cloves, finely chopped
2 tsp dried chilli flakes
3 tbsp white wine vinegar
sea salt and freshly ground black pepper
For the marinade, toast the cardamom seeds, peppercorns, cumin and coriander in a dry pan over a medium heat for a couple of minutes until fragrant. Tip into a pestle and mortar or spice grinder and beat into a powder. Put in a large bowl and combine with the rest of the marinade ingredients. Add your meat and rub in the marinade. Cover and pop in the fridge to marinate for a minimum of 1 hour but ideally overnight.
Heat a large casserole or wok with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan and set asie.
Add 1 tbsp oil more to the pan, followed by the onion and a good pinch of salt. Cook, covered with a lid, until soft, about 10 minutes, on a medium-low heat. Add the garlic and stir fry for a couple of minutes then add the meat with the reserved marinade, tomato purée, vinegar, chilli powder and turmeric.
Add the red wine or stock and stir. Partially cover with a lid and cook on a very low heat for 1½-2 hours. The meat should be falling-apart tender and the liquid mostly reduced away. If it gets too dry, add a splash of water. Once cooked, taste for additional vinegar, salt or sugar then serve.
In my version, I used red wine for the sauce but of course you can use stock if you like. Traditionally, vindaloo is a pork dish but it works just as well with beef or lamb. For best results, you will need patience - the marinade is best left to work its magic for 24 hours and the meat will be extra tender the longer you cook it. To serve, I recommend simply steamed rice and a couple of poppadoms (and yoghurt if you need to cool it down a bit!).
Vindaloo
Serves 41kg beef, lamb or pork, cut into chunks
2 large onions, thinly sliced
2 cloves garlic, chopped
1 tbsp tomato purée
3 tbsp white wine, red wine or sherry vinegar
1 tsp chilli powder
1 tsp ground turmeric
400ml red wine or beef stock
For the marinade:
6 cardamom pods (seeds only)
6 whole black peppercorns
1 tsp cumin seeds
1 tsp coriander seeds
4cm piece ginger, grated
7 garlic cloves, finely chopped
2 tsp dried chilli flakes
3 tbsp white wine vinegar
sea salt and freshly ground black pepper
For the marinade, toast the cardamom seeds, peppercorns, cumin and coriander in a dry pan over a medium heat for a couple of minutes until fragrant. Tip into a pestle and mortar or spice grinder and beat into a powder. Put in a large bowl and combine with the rest of the marinade ingredients. Add your meat and rub in the marinade. Cover and pop in the fridge to marinate for a minimum of 1 hour but ideally overnight.
Heat a large casserole or wok with 1 tbsp oil. Drain the meat, saving the marinade. Season well then sear, about 2 minutes on each side, until browned. Remove from the pan and set asie.
Add 1 tbsp oil more to the pan, followed by the onion and a good pinch of salt. Cook, covered with a lid, until soft, about 10 minutes, on a medium-low heat. Add the garlic and stir fry for a couple of minutes then add the meat with the reserved marinade, tomato purée, vinegar, chilli powder and turmeric.
Add the red wine or stock and stir. Partially cover with a lid and cook on a very low heat for 1½-2 hours. The meat should be falling-apart tender and the liquid mostly reduced away. If it gets too dry, add a splash of water. Once cooked, taste for additional vinegar, salt or sugar then serve.
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