Beef Vindaloo CSIRO cookbook

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 438.5
  • Total Fat: 24.8 g
  • Cholesterol: 123.6 mg
  • Sodium: 588.9 mg
  • Total Carbs: 16.9 g
  • Dietary Fiber: 1.2 g
  • Protein: 33.2 g

View full nutritional breakdown of Beef Vindaloo CSIRO cookbook calories by ingredient


Introduction

1) Mix chilli, cumin, pepper, ginger, garlic and tumeric in a small bowl, set aside.
2) Heat oil in a large heavy-based saucepan over medium heat. Add onions and cook for 10 minutes or until golden. Add beef in batches and cook for 10 minutes, or until beef is lightly browned.
3) Return all beef to the pan, add the mixed spices plus the cinnamon stick, cardamon and nutmeg. COok for 2 minutes or until fragrant. Add water (it should just cover beef) and chilli, bring to a boil.
4) Reduce heat and simmer for 1 hour.
5) Stir in vinegar and sugar and cook for a further 20 minutes.
6) Meanwhile, cook rice for 10 - 15 minutes in boiling water then drain. Serve with lots of fresh steamed vegetables. 1) Mix chilli, cumin, pepper, ginger, garlic and tumeric in a small bowl, set aside.
2) Heat oil in a large heavy-based saucepan over medium heat. Add onions and cook for 10 minutes or until golden. Add beef in batches and cook for 10 minutes, or until beef is lightly browned.
3) Return all beef to the pan, add the mixed spices plus the cinnamon stick, cardamon and nutmeg. COok for 2 minutes or until fragrant. Add water (it should just cover beef) and chilli, bring to a boil.
4) Reduce heat and simmer for 1 hour.
5) Stir in vinegar and sugar and cook for a further 20 minutes.
6) Meanwhile, cook rice for 10 - 15 minutes in boiling water then drain. Serve with lots of fresh steamed vegetables.
Number of Servings: 4

Ingredients

    Ingredients:
    *lean beef 800g, cut into 4cm pieces
    *chilli powder, 1 tsp
    *Cumin seed, 1 tsp
    *Pepper, white, 0.5 tsp
    *Ginger Root, 4 tsp
    *garlic clove, 2
    *tumeric, 1 tsp
    Olive Oil, 1 tbsp
    *2 brown onions
    *Cinnamon Stick - 1
    *cardamon, 0.5 tsp
    Nutmeg, ground, 0.5 tsp
    *Green Chilli, 1
    *White Wine Vinegar, 1/4 cup
    Brown Sugar, 2 tsp
    Water, tap, 2 cup
    Indian, Aromatic Basmati Rice, aprox 3/4 cup raw (makes approx 1 1/3 cups cooked).


Directions

Serves 4. Serve with lots of steamed fresh veggies.

Number of Servings: 4

Recipe submitted by SparkPeople user CHRISSY_MILLS.