Directions: |
Directions:Heat oil in pan over medium heat.
Add cumin seeds, mustard seeds, and fenugreek. (Make sure not to burn your seeds, it will turn the flavor bitter. If they burn, start over)
When the seeds crackle, add the garlic and ginger paste and sauté for a few minutes to release the flavors.
Add the onion and fry until nicely caramelized.
Add sugar and vinegar and cook until evaporated.
Blend red and green chilies and tomato in food processor and add to pan.
Add the cloves, cardamom pods, cumin powder, cinnamon stick and turmeric and coriander and cook everything for a few minutes.
Add the meat and cook until it is tender.
Add the water and par boiled potato and cover. Cook and stir occasionally until most of the water has cooked off.
Serve over rice and sprinkle garam masala and cilantro on top
When using goat or lamb, be sure to par cook your meat as goat and lamb take longer to cook then beef does. |
Personal
Notes: |
Personal
Notes: The first class that we attended at Ruby's kitchen was the Vindaloo class. The spices that are used in East Indian dishes are way more powerful then those bought in our local grocery stores. Ruby has a jar of hot chili powder and the label states "stupid hot". When we were making our Vindaloo, Ruby mentioned that chili powder could be added to this recipe for those who liked to turn the heat up a little bit. She made sure to let everybody know that when they said stupid hot, they meant it. Mike and I had a bit of miscommunication on how much chili powder to add and we also were not used to the fresh ground spices. Needless to say, our first meal in Ruby's kitchen was stupid hot and Mike was sweating and I couldn't eat it all haha.
We are happy to report though, that we make vindaloo 2-3 times per month at home and have managed to find a heat level that we both can live with.
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This recipe for Ruby's Beef Vindaloo is from