Goan beef vindaloo

Name: Goan beef vindaloo
Yield: Serves 4
Cuisine: Indian
Ingredients: vegetable or coconut oil; about 800 g/1¾ lb diced beef (or pork; or large prawns, shelled and deveined; or, if using lamb or chicken, it is better on the bone; if you would like a vegetarian vindaloo, scrap all the above and just use potatoes!); 2 red onions, finely chopped; vegetable or coconut oil; about 800 g/1¾ lb diced beef (or pork; or large prawns, shelled and deveined; or, if using lamb or chicken, it is better on the bone; if you would like a vegetarian vindaloo, scrap all the above and just use potatoes!); about 800 g/1¾ lb diced beef (or pork; or large prawns, shelled and deveined; or, if using lamb or chicken, it is better on the bone; if you would like a vegetarian vindaloo, scrap all the above and just use potatoes!); about 800 g/1¾ lb diced beef (or pork; or large prawns, shelled and deveined; or, if using lamb or chicken, it is better on the bone; if you would like a vegetarian vindaloo, scrap all the above and just use potatoes!); about 800 g/1¾ lb diced beef (or pork; or large prawns, shelled and deveined; or, if using lamb or chicken, it is better on the bone; if you would like a vegetarian vindaloo, scrap all the above and just use potatoes!); 3 or 4 medium potatoes, peeled and cut into fairly large cubes; sugar; about 800 g/1¾ lb diced beef (or pork; or large prawns, shelled and deveined; or, if using lamb or chicken, it is better on the bone; if you would like a vegetarian vindaloo, scrap all the above and just use potatoes!); about 800 g/1¾ lb diced beef (or pork; or large prawns, shelled and deveined; or, if using lamb or chicken, it is better on the bone; if you would like a vegetarian vindaloo, scrap all the above and just use potatoes!); 4 fresh green chillies; a big piece of root ginger, peeled; salt; about 15 dried red chillies; 1 teaspoon ground turmeric; 3 or 4 cloves; 1 teaspoon cumin seeds; 1 teaspoon black peppercorns; 2 cinnamon sticks; red wine vinegar

Preparation info

Serves
4

Difficulty
Easy

Appears in

Floyd's India

By Keith Floyd

Published 2001

About

For those of us bought up on the ubiquitous Anglo-Indian beef vindaloo - that fiery, brown, sometimes red thing, washed down with copious amounts of lager - the Goan version is an enchanting discovery. It takes its name from the Portuguese intervention in Goan cooking, Vin (literally wine or vinegar in Portuguese) and Aloo (the Indian for potato), and it is the easiest thing in the world to cook!

Ingredients

Asia
India
Main course
Spicy
Gluten-free

Ingredients

Method