I followed Aarti Sequeira’s directions exactly as stated in her recipe: http://www.foodnetwork.com/recipes/aarti-sequeira/goan-beef-curry-with-vinegar-beef-vindaloo-recipe2.html.
I have a Mr. Coffee grinder that I use for a spice grinder. I actually have two Mr. Coffee grinders, one for coffee and the other for spices. I love fresh ground cumin but not in my coffee. After you grind the spices in this recipe you’ll understand what I’m talking about. Grinding the spices enhances their flavors in my opinion so it’s worth the extra effort.
Here’s a photo summary of the progression of the cooking process:
I have a Mr. Coffee grinder that I use for a spice grinder. I actually have two Mr. Coffee grinders, one for coffee and the other for spices. I love fresh ground cumin but not in my coffee. After you grind the spices in this recipe you’ll understand what I’m talking about. Grinding the spices enhances their flavors in my opinion so it’s worth the extra effort.
Here’s a photo summary of the progression of the cooking process:
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| Getting ready |
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| Toasting the cumin seeds, whole cloves, cinnamon bark, pepper corns. |
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| Added the onion and Serrano pepper to the hot oil. |
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| Brown the onions really takes about 12 minutes. |
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| Added the wet masala (spice and vinegar mix) |
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| Added the meat then 1 cup of hot water with the residual spices left in the blender. |
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| This is what it looks like after 30 minutes. |
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| It’s ready to eat!
I served it with green beans, saffron rice, and naan; all intended to help calm the heat of the Beef Vindaloo. It was delicious. Just enough heat to make you sweat a little without distracting you from the intense flavors of the spices. This one’s a keeper!
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