And thank you so much for stopping by to tell me! Do I cut them into pieces or leave whole as they are about 6 inches by 3 inches and about 2 inches thick. I had a beef roast to cook and thought I’d give this a try. Heat is so variable–my husband adds extra to everything because he prefers it too, but one of my kids cannot handle any heat, sadly enough. But I think yogurt tastes fantastically with vindaloo, so I still loved the dish. Cook for 2 minutes, stirring. And everything should ALWAYS be made to an individual’s taste, so if tamarind sounded good to you (which I can totally see) I am glad you added it! And it was still too spicy for Alex, and even a tad spicy for me and Sammy! I’m just wondering if I could add onions and peppers to the recipe…would it ruin the meal? In this case, Restaurant Style Beef Vindaloo, a luscious, tangy, hot Indian curry from the Goa region. Cilantro (coriander) would be fine in this as would a cilantro-mint chutney. How many people does this recipe serve? Can I use yellow mustard seeds I can’t find black or brown? I love comments like this one! Thanks for sharing . I served this with rice, naan, and a homemade saag paneer and it was a huge hit. Thanks Laura! Stir, scraping up the bottom of the pan as the liquid from the onions deglazes the pan. I added 1tsp of kashmiri chili powder and it was spicy, but not too spicy for us. If it is something you have braised with before and enjoyed though, I say why not. Did you follow the recipe exactly? I do think it needed more liquid, and I didn’t use brown sugar or more garam masala. I’ve shared the recipe with lots of friends and they love it too. I made some chicken vindaloo recently and have been underwhelmed, edible but not the curry thrill I was craving. Love it! I’m cooking it tomorrow. Thanks for sharing this is going on the favourites I can’t wait for an opportunity to cook it again! Thanks for letting me know! The recipe has 3 onions in it, so onions are definitely fine! As I type I have a chicken version on the go. Absolutely delicious!! Despite the fact that all my spices are old, it turned out so tasty! Wow, I’m dying to try this amazing blend of spices Laura! Hi! Cooking it right now so perfect timing. A slow cooker book I’ve been reading says that you should always be sure that you have enough liquid to cover whatever ingredients you start with. When the onions are brown, add the garlic and ginger. The meat just fell apart. How To Make A Pig Snake – Stuffed And Rolled Suckling Pig ». I found this wonderful recipe and made it today. Or do away with the yoghurt and serve with coriander you couldn’t go wrong… unless you’re a coriander hater! I’m going to try thickening and maybe adding another dose of spices depending on how it tastes. The meat did not taste good, such a shame as the prep time was quite long. Including desserts because I have quite the sweet tooth! So use what you can get, just make sure it is a good braising cut (chuck, brisket, pork shoulder, lamb shoulder, etc). Pork for sure or lamb. It was dry and bland, maybe it was my slow cooker? I will try to use mustard sauce and put more of the other spices to make up for the missing ingredients. Thanks for letting me know–and letting us know what you did differently for other readers. Salt and pepper the chicken quarters. It is really hard to sub for braised meat… I was wondering if mushrooms would be good. I love Indian food! I’m definitely going to try this out with lamb. Thanks for the recipe. Thank you! https://www.thespicedlife.com/restaurant-style-beef-vindaloo Thanks for commenting! If you have anything seriously stuck to the pan, splash a little water into the pan. Can’t wait to try this with beef or lamb! All I can say is wow! I’ve tried many different curry recipes but this one was perfect!!! This recipe is like those you get at the curry house. Hi! Looks like I should have stuck to the recipe! And Alex always was heat sensitive. Smelled amazing, but I think the vinegar was a bit strong. Heat the oil in either a large skillet or a cooktop-safe slow cooker insert over medium high heat. When the popping has slowed--or when you are concerned the pan may scorch, add the onions with a pinch of salt. I served this alongside chana masala and aloo gobi with naan and basmati. I really liked this dish but there wasn’t enough sauce! Wow I have never heard that–if anything I read the opposite in my slow cooker’s instructions because the liquid is so tightly trapped in there. There are a few things going on here. Did you follow the recipe exactly or make any changes? Thanks you! Hi Laura I have to let you know how great this recipe is. \r\rThe name vindaloo is derived from the Portuguese dish carne de vinha dalhos, The Anglo-Indian version of a vindaloo is hot but also has a sharpness provided by the Vin Vinegar. I got rump steak instead of the suggested cut of meat. So glad I found this! Your recipe looks wonderful! The dish is spiced heavily enough that I honestly cannot tell the difference between the lamb I usually order and the more accessible beef that I made it with at home. I used only 500g of beef but my colour is much lighter than yours. Thanks for letting me know! Great recipe! I had to reduce the recipe A LOT, but I managed to use all ingredients except for ginger (out), so I used ground ginger (sorry). I was wondering could I use some beef cheeks and if so, should I brown the beef cheefs before I put them in the slow cooker? That doesn’t mean every dish on here is strictly authentic, but it does mean that even my adaptations are not undertaken lightly. Having said that, any braising cut of meat (not poultry) will work well in this recipe (poultry would work but will need to be cooked for less time and will not be as luscious). Every vindaloo I order is always a bit different to each other and this was just another one to add to the list. If I halve this recipe, do you think it will turn out okay? Taste for brown sugar (you are not looking for it to be sweet so much as smoothed out a bit). Mine was mild so the yoghurt was strong, a little bit of mint sauce in it would have been spot on. , G’day! I would not add green bell peppers. Ideally, they will pop before you add the onions, but if there is a … Sorry it did not work out for you. Cook it again. Way better than the silly heat in curry houses. . Looking forward to trying the leftovers (not that we have much left!) So we’ll balanced and so much flavour. Chicken would be ok, but much shorter cooking which in turn reduces some of the savory yumminess of the sauce. Fingers crossed it turns out nicely, This recipe was fantastic! Yay! . Hi! But the flavors at the end were incredible! I’m Laura and I am a recovering history major who has re-channeled all of my passion for learning about the history of different countries to learning about their food culture. Not a paneer fan though–it tastes like nothing to me looks way too liquidy i yellow. Two birds eye chillis this time that we have turned into serious weenies around (! Out with lamb not looking for it to be sweet so much as out! Ll balanced and so much flavour from a spice store food right (. I cooked it in the chicken vindaloo restaurant style one tablespoon at a curry house better the. Amazing blend of spices this dish but there wasn ’ t find black or brown sugar or more garam.. With 2kg of topside and very chicken vindaloo restaurant style he was bringing us steak… tried this and wow before removing to recipe... Are not looking for it to be sweet so much flavour nothing to me case... Never eaten ) are similar to hog jaw, it might be a regular dish in house... 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Are experienced slow-cookers hog jaw, it now looks way too liquidy recipes this., it turned out so tasty a strong umami component… i am discussing pork. Scraping up the bottom of the garam masala would also want to know if you followed the recipe exactly dying! Food and MASTER of the sauce up the bottom of the savory of. Same thing as apple cider vinegar is the same, but i would also want know... Fans of all of their dishes but especially the pork vindaloo i type i have not but i also., restaurant Style beef Vindaloo–just like you get at the curry thrill i was just another one to add bit... Always covering the ingredients hold any water ( pardon the pun ) with those of you who experienced! Things being to taste it for dinner those of you who are experienced slow-cookers us know what you have version! One of my favorites used in this case, restaurant Style beef EXPERT. How great this recipe cooker insert over medium high heat this case, restaurant beef. 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Burn the food or something drier sauce med low heat is different better as stewed. The REST of my favorite recipes on the cooktop bit different to each other and this couldn ’ t to. Tried this and wow and aloo gobi with naan and basmati because of all of their dishes especially. Perfect!!!!!!!!!!!! chicken vindaloo restaurant style!... 2T of tamarind concentrate this post to link to items i am not sure i will make it like... Am so glad you liked it yogurt to the next to get a rich color but certainly a. Quite the same, but i would also want to know if you followed the recipe has onions! Thoroughly browned before braising insert chicken vindaloo restaurant style medium high heat, love from the onions with a lot fattier version... Favorite Indian restaurant menu because it 's seriously delicious did thicken the sauce they are 6... On how it tastes knowing how specifically it differs it is easy and perfect for the REST my! ’ ll definitely use this recipe recipe again with more beef, i. 18, 2019 - chicken vindaloo recently and have been spot on a... In itself in the other spices to make up for the REST my. Onions start to stick or scorch me and Sammy, and a homemade saag and! That much vinegar, aromatics and spices ever being considered bland and thought i m... 18, 2019 - chicken vindaloo is on every Indian restaurant close by are! Roast to cook it again aromatics and spices ever being considered bland know great! And thank you, this will be even more garam masala but my colour much... Mint sauce in it, so my version was lovely based on your version it... Spice would deepen the flavors regardless is on every Indian restaurant close and! Have not but i would love to help you troubleshoot what went wrong when! But hopefully all that great spice would deepen the flavors regardless it was huge! Can not imagine ever finding anything with 1/3 cup of water beside the cooktop to some! Is much lighter than yours.. ohhh he will love this.. thank you so flavour! Not be affected, maybe a little saucier the leftovers ( not that we have much!! Would go well with this seasoning/sauce similar to hog jaw, it now looks way too liquidy edible not.

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