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.

Ingredients

• 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

Steps

1. Heat the oil in a saute pan and fry onions until tender and then add garlic, stirring and cooking for 1-2 additional minutes.
2. Add remaining ingredients except for beef and stir fry an additional 3-4 minutes.
3. 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.