Yes I know it is summer, yes I know it is hot out there but aint nothing getting between me and my love for a good curry and this beef vindaloo is definitely good curry! Vindaloo has appeared here on the blog before with a fun pot roast take on a traditional pork vindaloo, yes it really is traditionally a pork dish with Portuguese leanings from India, who said fusion food is new? This beef vindaloo though is much more like a traditional curry, a pile of beautiful, brown food… Food bloggers seem to have a problem with brown foods and most take the approach of liberally sprinkling with some green stuff to hide the brown, well you all know that aint me, this is brown food at its best, it is hot warming welcoming spicy and all sorts of love wrapped up in a bowl.
Like all good vindaloo this beef vindaloo has a wonderful astringent flavour bought to you by vinegar, lemon juice, tamarind and a magical spice called armchoor which is also known as mango powder… Probably because it is made from dried ground green un-ripe mango, imaginative hey? It adds a rich sourness to the dish that the liquids do not bring on their own. It is certainly one of the less well known spices in the Indian store cupboard but one I love and if I can get it out here in the Hungarian wilderness I suspect you should be able to dig it up with a little effort. If not you can omit it, I would not add any more sour liquids personally as that would take it off in the wrong direction.
As you can see this beef vindaloo curry is cooked in the InstantPot although you can simmer on the stove top for 3 hours if you wish and it will be just as tasty… Personally I hate having slow cooked food when I am hanging around the house, it is absolute torture for someone who works from home, it is like being waterboarded with the promise of dinner you just have to wait 3 bloody hours whilst all the lovely goodness wafts around your nostrils. Whilst we are on the subject of the InstantPot I received a kind comment from someone, a couple of weeks ago on a previous InstantPot recipe, they complained that it was for the InstantPot and that I did not make it clear enough… You know apart from it being in the title of both the recipe and page, the URL of the page, the instructions and in the blurb. I wrote a lovely response in my own way explaining that if the person could not work out that the recipe was for the InstantPot then they should probably not be allowed in the kitchen with sharp knives and hot stoves before taming it somewhat… Anyway if you are that person and you are reading this, THIS IS AN INSTANTPOT RECIPE Love Brian X
InstantPot Beef Vindaloo
This Beef Vindaloo is my take on the Anglo Indian Vindaloo which is a take on the Indo Portuguese classic from Goa, who said fusion food is new?
Course Main Course
500gBeef Shin.Cut into 3cm chunks.
100gOnion:Cut into wedges.
For the Marinade:
1TspArmchoor:AKA mango powder.
2TbspKashmiri Chili Powder.
1/2TspGround Black Pepper.
1TspCoarse Sea Salt.
Add all of the ingredients for the marinade with the exception of the cardamom pods to a blender and blitz to a paste.
Add this paste with the cardamom pods to the chopped beef and allow to marinade for at least 12 hours although it is better to do it for 24.
When your marinade is finished heat the ghee in either a frying pan (medium hot) or in the InstantPot (high) on saute mode and cook the onions for 10 minutes until golden.
Now add the beef with the marinade and brown for five minutes.
Add the remaining ingredients to your InstantPot, seal the lid and cook for 35 minutes on high pressure with a 10 minute natural pressure release.
When the pressure has been released remove the solids from the sauce with a slotted spoon and reduce the sauce on saute mode (high) until a thick and unctuous sauce is achieved (stirring occasionally), this should take around 10 minutes.
Return the beef to the sauce and stir to coat.
You can of course cook this on the stove top, rather than use the InstantPot cook over a low-medium heat for 3 hours stirring occasionally.
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