Vindaloo
|
amount |
preparation |
Protein |
| Beef/Chuck |
880g |
3cm cube |
| Salt/Kosher |
1/2 teaspoon |
|
Curry Paste |
| Cardamon Pod/Green |
4 |
|
| Chilli/Kashmiri/Powder |
6 tablespoon |
|
| Cinnamon/Ground |
2 teaspoon |
|
| Clove/Whole |
4 |
|
| Coriander/Seed |
2 teaspoon |
|
| Cumin/Seed |
3 teaspoon |
|
| Fenugreek/Seed |
1 teaspoon |
|
| Garlic |
10 cloves |
|
| Ginger |
2 tablespoon |
roughly chopped |
| Peppercorn/Black |
1/2 teaspoon |
|
| Sugar/Brown |
1 teaspoon |
|
| Turmeric/Powder |
1/4 teaspoon |
|
| Vinegar/White |
7 tablespoon |
|
| Water |
2 cups |
|
Directions
- Toss beef in salt
- Place all curry paste ingredients, without water in Nutribullet
- Add 1 cup water
- blitz until smooth
- power over beef
- use remaining water to shake out remaining paste
- marinate beef for atleast 2 hours
References