Vindaloo with raita and spicy dhal
A hot and authentic Indian vindaloo with refreshing raita and spicy dhal made from scratch.
- 40 mins preparation
- 1 hr 40 mins cooking
- 1 hr marinating
- Serves 4
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Ingredients
Vindaloo with raita and spicy dhal
- 2 teaspoon cumin seeds
- 2 teaspoon garam masala
- 4 cardamom pods, bruised
- 4 centimetre piece fresh ginger (20g), grated finely
- 6 clove garlic, crushed
- 8 fresh small red thai chillies, chopped finely
- 2 tablespoon white vinegar
- 1 tablespoon tamarind concentrate
- 1.5 kilogram beef chuck steak, diced into 3cm pieces
- 2 tablespoon ghee
- 2 brown onions (400g), chopped finely
- 1 cinnamon stick
- 6 cloves
- 2 teaspoon plain flour
- 3 cup (750ml) beef stock
Raita
- 1 lebanese cucumber (130g), seeded, grated coarsely, drained
- 1 small brown onion (80g), chopped finely
- 400克酸奶
- 1/4 teaspoon chilli powder
- 1 teaspoon toasted black mustard seeds
- 1 tablespoon coarsely chopped fresh coriander
- 1 tablespoon coarsely chopped fresh mint
Spicy dhal
- 2 tablespoon vegetable oil
- 2 clove garlic, crushed
- 1 centimetre piece fresh ginger (5g), grated finely
- 1 medium brown onion (150g), chopped finely
- 3 teaspoon chilli powder
- 2 teaspoon white sugar
- 2 teaspoon garam masala
- 2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1 tablespoon ground cumin
- 1 cup (200g) red lentils
- 400 gram can crushed tomatoes
- 1 celery stalks (100g), trimmed, sliced thinly
- 2 tablespoon lemon juice
- 2 1/2 cup (625ml) vegetable stock
- 1/3 cup (80ml) cream
- 2 tablespoon coarsely chopped fresh coriander
Method
Vindaloo with raita and spicy dhal
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1Dry-fry cumin, garam masala and cardamom in large heated frying pan; stir over low heat until fragrant. Combine roasted spices with ginger, garlic, chilli, vinegar and tamarind in large bowl, add beef; toss beef to coat in marinade. Cover; refrigerate 1 hour or overnight.
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2Melt ghee in large frying pan; cook onion, cinnamon and cloves, stirring, until onion is browned lightly. Add beef mixture; cook, stirring, until beef is browned all over. Stir in flour; cook, stirring, 2 minutes. Gradually add stock; bring to a boil, stirring. Reduce heat; simmer, uncovered, 1 hour.
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3同时,让辣达尔:热油大的上帝y-based saucepan; cook garlic, ginger and onion, stirring, until onion softens. Add chilli, sugar, garam masala, turmeric, coriander and cumin; cook, stirring, until fragrant. Add lentils, undrained tomatoes, celery, juice and stock; bring to a boil. Reduce heat; simmer, covered, about 30 minutes or until lentils are tender.
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4Blend or process dhal mixture, in batches, until puréed; return to pan. Add cream and coriander; cook, stirring, until heated through.
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5Make the raita: Combine ingredients in medium bowl.
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6Serve vindaloo with spicy dhal, raita and, if desired, a bowl of crisp pappadums.
Notes
Both the vindaloo curry and the spicy dhal are best made a day ahead to allow their flavours to develop fully. Round steak and skirt steak are also suitable for this recipe.
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