What's cooking? Or the REAL Hell's kitchen.
Tonight: Proper Goan Beef Vindaloo, not the fiery brown slurry consumed after a copious amount of lager.
This IS hot, but you can adjust the chillies to taste. It takes it's name from the Portuguese intervention in Goan cooking, vin (literally wine or vinegar in Portugal) and Aloo (the Indian for potato) and it's the easiest thing in the world to cook.
2 red onions, finely chopped
vegetable oil
about 800 g diced beef (or pork, or large prawns or lamb. Or, if you're vegetarian scrap all of the above and just use potatoes).
3 or 4 medium potatoes, peeled and cubed.
sugar
salt
For the masala (spice paste)
4-8 fresh red chillies (I use about 6)
a big piece of root ginger, peeled
1 teaspoon ground cumin
1 teaspoon black pepper, crushed
1 teaspoon ground turmeric
3 or 4 cloves
1 teaspoon of cinnamon
red wine vinegar
1. Blend all the masala ingredients, adding enough vinegar to make a smooth paste. I use a small food processor for this but a pestle and mortar will do the job too.
2. Saute the onions in oil until softened. Stir in the masala and stir for a couple of minutes.
3. Stir in the meat (or whatever you're using) and continue to cook until the meat and the masala have amalgamated. Add enough water to make a rich gravy and simmer gently until the meat is about half cooked. If you're using beef this wii take about one hour.
4. Add the cubed potatoes and season with a little sugar and salt until the meat is tender and the potatoes are cooked. Stir in fresh chopped coriander and serve with basmati rice.
And cold beer.
Yum.
