Warning: session_start(): open(/opt/alt/php81/var/lib/php/session/sess_vbui1d1o5vqpouq3qd1pn5lg0i, O_RDWR) failed: Disk quota exceeded (122) in /home/gretche1/public_html/recipe.php on line 11
Warning: session_start(): Failed to read session data: files (path: /opt/alt/php81/var/lib/php/session) in /home/gretche1/public_html/recipe.php on line 11
Warning: Undefined array key "recipe_lookup" in /home/gretche1/public_html/recipe.php on line 20
Warning: Trying to access array offset on value of type null in /home/gretche1/public_html/recipe.php on line 20 Gretchen’s Cookbook - Vindaloo (Indian [Kerala] Hot Curry) recipe Warning: Undefined array key "theme" in /home/gretche1/functions2/cookbook_functions.php on line 207
1/4 c coriander seeds
1 Tbsp cumin seeds
6 whole cloves
2" stick cinnamon
1 1/2 tsp black peppercorns
2 tsp fenugreek seeds
1 tsp anise/fennel seeds
1/4 c white vinegar
2 lb ham or beef
3 Tbsp ghee (clarified butter)
6 dried red chilies, soaked
6-9 cloves garlic
1 large onion
1" piece fresh ginger
2 bay leaves
2 c beef stock
salt
Directions:
Cook one day in advance.
Combine spices in a dry skillet, dry fry 4-5 min over med. until aromatic. Make into pdr, add vinegar. Cut meat into 1" cubes. Add vindaloo paste, stir until evenly coated. Cover, set aside 3-4 hours. Heat butter in hvy saucepan, saute meat until evenly colored. Remove meat. Drain chilies, chop garlic, onion, ginger. Fry 2-3 min. Return meat. Add bay, stock, cover, cook 1 1/4 hrs until tender. Salt to taste.
Submitted by Gretchen Grant Contributed on: and modified on Friday November 11th, 2005
Warning: Undefined array key "cookbook_admin" in /home/gretche1/functions2/cookbook_functions.php on line 581
Warning: Undefined array key "cookbook_contrib" in /home/gretche1/functions2/cookbook_functions.php on line 592