"A great make-ahead vindaloo recipe which is a guaranteed crowd pleaser and will convert many to Indian food. It can be made with any meat and most pantry items. Serve with mashed potatoes or basmati rice." — Toast2U
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distilled white vinegar
ground black pepper
ground red pepper
boneless beef chuck, cut into 1-inch cubes
roma (plum) tomatoes, chopped
chopped fresh cilantro
Fabulous! Can't wait to serve to company! :)
This is a hard recipe for me to review. I love to say only positive things… but, honestly I have issues with the terminology and quantities of certain ingredients. Recipe directions said to make a marinade of the yogurt, vinegar and spices. Then soak at least one hour or overnight. This was more of a “coating” rather than a marinade. My VERY limited exposure to cooking sent me to the dictionary after preparing this dish to research the meaning of “marinate” as it pertains to cooking. Marinate is “soaking or exposing a food item for a long period time, then removing.” The yogurt mixture is UNremovable, so I’m choosing to call it a “Yogurt Coating.” Also, it was so salty and hot, we could hardly eat it. Way beneath the salt and the heat, was a hint of what I think might be a great dish. Could the 2 tablespoons of salt be a typo? If you were truly MARINATING the meat, those quantities would be o.k. Not being able to remove the meat from the coating is, in my opinion, the downfall of this dish. When I make this again, and I will with a good tweaking, I’ll use maybe 1 or 2 teaspoons of salt, 1 teaspoon each of black pepper and cayenne or ancho chili pepper powder. The garlic and ginger paste is a combination I love, so I think there might be some hope for this Vindaloo!
This was delicious except for being way too salty. 2 Tablespoons of salt?? Really???
Great recipe. For those who reviewed saying too salty, this dish should be somewhat salty. Also use Kosher salt not table salt. Most chefs design recipes with Kosher or Sea Salt not table salt. Vindaloo is one of the hottest dishes on an Indian menu, so this should be enough to make you sweat!
I used venison in this vindaloo and got great reviews!
Okay flavor, I cannot put my finger on it, but it's missing something.
Good overall recipe, but a bit salty and lacking some depth to the flavor. I saw that the sauce was going to be rather runny, especially since I was using canned tomatoes (2 cans, drained one of them) and completely cut out the cup of water. I then also removed the lid for the last 20 minutes of simmering. Next time I'll add some real hot peppers in addition to the red pepper flakes and supplement lime juice for some of the vinegar to try and fill out the somewhat one dimensional flavor. I was pleasantly surprised with how tender the stew meat that I used got in just an hour or so of cooking.
Good overall flavor, but the sauce was thin, and really spicy. I garnished with some more yogurt which I thought improved it. If I do it again, I'll cut way back on the water and a little on the peppers, and add more yogurt earlier.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 518
** Calories from Fat: 359
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