I’m waiting to taste it for dinner. Your email address will not be published. Spices makes it just adorable. That made for a relatively mild vindaloo so next time i will take it up to the full 1.5 tsp as my husband really enjoys a lot of heat with his vindaloo. Thanks for sharing this is going on the favourites I can’t wait for an opportunity to cook it again! Excellent! And thank you so much for stopping by to tell me! I recommend adding some yogurt to the batch you have. And I often add tomato paste to Indian curries. Hi Laura, I am going to guess 8 servings as a one pot meal. Thanks for the recipe. Sometimes things like liquid in a braising recipe do not reduce by the same amount when cutting a recipe down–that’s my only guess there. Did you follow the recipe exactly or make any changes? One to keep. And everything should ALWAYS be made to an individual’s taste, so if tamarind sounded good to you (which I can totally see) I am glad you added it! At home. I pretty much followed the recipe exactly other than i was a little shy on meat. Wow that looks like the perfect recipe to make for my boyfriend.. ohhh he will love this.. thank you for sharing. – I’m sure the flavors will have intensified further and it will be even more delish. Absolutely delicious!! Including desserts because I have quite the sweet tooth! This Curry is quick to make, largely comprised of a spicy gravy with Chicken or Lamb. Can I use yellow mustard seeds I can’t find black or brown? Ideally, they will pop before you add the onions, but if there is a lot of beef remnants stuck to the pan, do not let those burn. I cut it in half because I only had a 1.25lb package of stew beef in the freezer. Not for the faint hearted as this curry provides quite a kick!! Either scrape everything, including the browned meat, into the slow cooker insert, or add the meat to cooktop safe slow cooker insert. Sorry the dish did not work out for you! Really craving for Indian food right now (salivating). Although quite spicy like the original vindaloo, the British vindaloo curry sauce is different. Any impact on the cooking time? I will try to use mustard sauce and put more of the other spices to make up for the missing ingredients. I used chuck roast and made it exactly by the recipe except I added 2T of tamarind concentrate. It was delicious! The flavour was incredible , we loved it ! I’m just wondering if I could add onions and peppers to the recipe…would it ruin the meal? After 4 hours, it now looks way too liquidy! The cookbook I adapted from called for pork. Taste for brown sugar (you are not looking for it to be sweet so much as smoothed out a bit). I haven’t made it in the longest time because the kids didn’t like it when they were younger, but I think its time to try again. I used 3/4 of a teaspoon of cayenne. It's popular for a … I’m cooking it tomorrow. This looks amazing. We couldn’t finish the meal so disappointing!!! Read More…. On a whim I added 1/2 teaspoon of cayenne pepper to this recipe (I usually skip it completely)–the original recipe called for 1 1/2 teaspoons. How many people does this recipe serve? I was quite concerned that the 1/3 cup of vinegar and 1/2 cup of water would not be sufficient for a slow cooker, but it came out perfect in terms of the thickness of the sauce. That should be more than enough liquid for braising beef chuck in a slow cooker. It was dry and bland, maybe it was my slow cooker? Stir to roast the spices but do not let them burn, 1-2 minutes. Here are some more curry house favourites you might like to try! Add the mustard seeds to the pan. Every vindaloo I order is always a bit different to each other and this was just another one to add to the list. It is really hard to sub for braised meat… I was wondering if mushrooms would be good. I have not but I bet it would be delicious. I served this alongside chana masala and aloo gobi with naan and basmati. It’s for my Dad’s 70th birthday. Did you try adding more garam masala or brown sugar? I cannot imagine ever finding anything with 1/3 cup of vinegar and all those spices bland! I made this last night, but put it in the oven after adding the water and bringing to a boil. Everything was delicious, but the beef was a hit. I don’t know if this tastes like what they would eat in India, especially because I did not get the recipe from an Indian cookbook, but rather Jennifer Newens’ Cooking with Spice: Easy Dishes From Around the World, but I do know it tasted spot on–in the most delicious way possible–for what I order at the local Indian restaurant. And this is a perfect example of why I always emphasize things being to taste. However the spice combination was wonderful. I found this wonderful recipe and made it today. Beef vindaloo is his favourite! Heat the ghee/vegetable oil over medium heat. Cook it again. I am so impressed by this recipe! Hi! I had a beef roast to cook and thought I’d give this a try. I guess we have turned into serious weenies around here (minus John of course). Each stage needs to be cooked thoroughly before moving on to the next to get a rich color. Do I cut them into pieces or leave whole as they are about 6 inches by 3 inches and about 2 inches thick.
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