Vindaloo is traditionally an Indian dish that derived from the Portuguese dish “Carne de Vinha d’ Alhos”, a dish of meat, usually lamb, with wine and garlic.
The “Carne de Vinha d’ Alhos” was first brought to Goa by the Portuguese and became a Goan meal often served during special occasions. The traditional version is usually made witj pork but here we give you the Bangladeshi version with beef sans wine.
- Beef, cut into approximately 1″ cubes, 1 pound
- Vegetable oil, 1 Tablespoon
- Onion, finely chopped, 1 Tablespoon
- Garlic, finely chopped, 1 teaspoon
- Ginger powder, 1/2 teaspoon
- Cumin powder, 1 teaspoon
- Coriander powder, 1 1/2 teaspoon
- Turmeric powder, 1 teaspoon
- Mustard seeds, ground into a paste with a bit of water, 1/2 teaspoon
* Substitute stone ground mustard if you don’t have mustard seeds
- Cayenne chili powder, 2 teaspoons
* Use less cayenne for less spiciness
- Black pepper, 1/4 teaspoon
- White vinegar, 2 Tablespoons
- Green chili peppers (Thai chilis), 2 cut in half lengthwise, leave seeds in
- Salt, 1 teaspoon
- Water, 1/2 cup
- Heat the oil in a saute pan and fry onions until tender and then add garlic, stirring and cooking for 1-2 additional minutes.
- Add remaining ingredients except for beef and stir fry an additional 3-4 minutes.
- Add beef and water, stirring to combine. Cover pan and cook over medium heat, stirring occasionally, for 45 minutes – 1 hour or until beef is tender.