Beef Vindaloo

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2 lb Boned beef chuck; cut
1 1/2 ts Ground coriander
4 Bay Leaves
1 1/2 ts Turmeric
1 ts Ground cumin
1 Lemon; juice of
4 Fresh green chilies;
4 tb Tomato paste
1 lg Onion; sliced
3 tb Poppy seeds
2 Cloves
Salt and pepper
1/4 c Sugar
1 tb English powdered mustard
1 1/2 ts Ground ginger
2 tb Ghee; (available in Indian and specialty food stores)
14 Cloves garlic; coarsely minced
1/2 c Red wine vinegar

Original recipe makes 1



In a blender process 1 tablespoon of the vinegar, garlic and chilies to a paste. Add remaining vinegar and next 7 ingredients and season with pepper; process until combined. In a large bowl place beef and pour blender contents over; toss to combine. Marinate, covered, 2 hours at room temperature or refrigerate overnight. In a large skillet heat ghee over medium-high heat. Add onion and saute 10 minutes, or until lightly browned. Sprinkle meat with poppy seeds and toss to coat. Turn heat to medium and add meat, marinade, bay leaf and cloves. Cook, turning beef often, 5 minutes. Stir in tomato paste. Reduce heat to low, cover and cook 1 1/2 hours or until beef is very tender. Serve with rice. Yield: 6 to 8 servings Recipe by: TASTE SHOW #TS4595

Verified by stevemur
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Calories Per Serving: 3694 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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