Beef Vindalho - slow cooker

 Cooking this vindalho in the slow cooker (or pressure cooker) simplifies the process and adds a rich texture to the curry.  The main characters of a vindalho are the pungency and sour taste of the dish, as well as the deep red color in the final product.  If one does want to reduce the pungency, add less chili powder and replace the quantity in the recipe with a good red paprika to keep the characteristic red color.

Ingredients 

1 1/2 pounds stewing beef, cut into bite-size cubes

1/4 cup vinegar

1 teaspoon turmeric powder

4 heaped teaspoons Kashmir chili powder 

2 heaped teaspoons cumin

1/2 teaspoon cloves

1/2 teaspoon cinnamon

1/4 teaspoon pepper

1 teaspoon salt or to taste

2 large onions chopped

1 heaped tablespoon garlic/ginger paste 

2 tablespoon oil

1/2 cup water

 

Method

Chop the meat and put in a glass bowl

 Add all the ground spices.  Stir well to mix

Add the vinegar and stir well so all the meat is coated.  Cover with plastic wrap and marinade overnight.

The next day put the onions, garlic/ginger paste in the bowl of a slow cooker.  Add the oil and mix well.  Put the marinaded meat on top of the onion mixture.  Pour the water gently along the side of the cooking dish.

Cover and cook on slow for 4 hours.  When cooked, check for salt or more vinegar and add to taste.

Serve with rice or your favorite bread.

This recipe has been modified from John Bosco Moniz's recipe on Goan Global Youth Network

Approximate nutritional value based on 6 servings 
calories 318.8/ total fat 24.6 g/ total carbohydrates 4.3 g/ total protein 19.6 g