My honeyman loves beef vindaloo.  In fact, whenever we have a special occasion (read: his birthday) it’s the meal I always prepare for him.  Last week, he was feeling a little blue so I prepared his favorite meal for him.  It’s sure to pick him up, whenever he’s down.  He’ll have a smile on his tummy, even if he doesn’t have a smile on his face.

The recipe does take some prep but it’s well worth it.  I use whole seeds for many of the spices and toast them in the oven and then crush using my grandmother’s pestle and mortar but if you’re unable to find the raw seeds, you can use pre-ground spices.  I’ve made the same recipe using pre-ground spices and it works just as well – just has a little less heat but still very tasty.

Authentic Beef Vindaloo

2 teaspoons cumin seeds
1 1/2 teaspoon mustard seed
1 teaspoon fenugreek seed (can be omitted if you’re not able to find)
1 teaspoon cardamom seeds
1 teaspoon black peppercorn
1 teaspoon coriander, ground
1 teaspoon cinnamon, ground
1 teaspoon salt
1 teaspoon cayenne pepper
1 teaspoon brown sugar
5-10 dried red chillies (to taste)
4 teaspoons red wine vinegar
1/4 cup vegetable oil
2 whole onions, diced
1/2 cup water
8 cloves garlic, minced
1 1-inch cube fresh ginger, peeled, chopped
1 kilo beef meat, cubed
1 tablespoon ground coriander
1/2 teaspoon ground turmeric
4 cups beef stock

To make the spice mixture: Spread cumin, mustard, fenugreek and cardamom seeds on a cookie sheet and bake at 350 °F until dark.  Using a mortar and pestle or spice grinder, grind toasted seeds, peppercorns, coriander, cinnamon and cayenne pepper together.  Transfer ground spices to a small bowl.  Stir in salt, brown sugar and vinegar. Set aside.

To make the onion paste: Heat oil in a large saucepan over medium heat and add onions.  Cook onions, stirring constantly until a rich molasses brown.  Remove from heat. Using a slotted spoon, remove the onions from the saucepan draining the oil back into the pan.  Transfer the onions to a blender.  Puree the onions while slowly adding water (about 3 teaspoons) to make a smooth paste.

To make the vindaloo paste: Mix the onion paste into the spice mixture and set aside.

To make the garlic paste: In a clean blender, blend garlic and ginger.  Add water slowly (about 3 teaspoons) while blending to make a smooth paste. Set aside.

Marinate beef chuck in the vindaloo paste for 3 to 4 hours.  Reheat the oil in the saucepan over medium heat.  Add the garlic-ginger paste.  Stir constantly until the paste turns a light brown.  Add beef chuck browning lightly on all sides.  Turn heat to medium and add 1 tablespoon ground coriander and 1/2 teaspoon turmeric and stir to mix.  Add water (or stock).  Stir and bring to a boil.  Cover, reduce heat to low and simmer, stirring occasionally, until meat is tender (about 1 hour to 1 1/2 hours).  ??Serve hot over basmati rice.

VARIATION: If you’re pressed for time, you can skip the paste step.  Just combine all your spices, the vinegar and water in a large bowl and marinate your beef chuck for 3 to 4 hours.  When you’re ready to cook, heat the oil and saute your diced onion and minced garlic until the onion is translucent, add your beef chuck and brown and then add your water or stock and simmer for 1 to 1 1/2 hours.