The Big Boys Curry Book
Vindalho Gosht Kebab, Beef Vindalho Kebab
For a full discourse on the Vindalho, see Pork Vindalho recipe. This variations uses red wine as its marinade base. I prefer wine to vinegar for this as I find the vinegar marinated versions too tart. This recipe is an adaptation that uses beef instead of the traditional pork. It uses a lot of chilli, but you can de-seed them if you wish. Although Vindalho is normally a stew, youll find that beef marinated in this way and then grilled stays moist and appetising. This is hot.. You will need skewers for this.
- 2lb (900g) Steak Beef, cut into 2 inch/5 cm cubes
For the marinade.
- 1 tspn salt
- 1/4 pint Red Wine
- 2 tblspn Red Wine Vinegar (Ordinary malt can be used.)
- 10 Dry red chillies
- 3 fresh green chillies
- 1 Red pepper (capsicum)
- 10 cloves
- 3 inch/7.5 cm cinnamon or cassia
- 1 tspn black pepper
- 5 cardomons
- 10 cloves garlic
- 1 inch/2.5cm piece of ginger
- 1 tblspn Paprika
- 1 tblspn Jaggery (or light brown sugar. Use white sugar as a last resort.)
- Grind all whole spices finely.
- Chop garlic, ginger, green chilli and red pepper roughly
- Liquidise all marinade ingredients together
- Pour marinade into a non metallic bowl and add meat.
- Mix meat thoroughly, cover and leave in cool place (fridge) for 12-36 hours.
- Thread beef onto skewers separated by pieces of onion and green pepper.
- Grill or barbecue the beef. Do not overcook, The beef should be moist.
- Serve with a cooling yoghurt raita, rice or bread.
Notes. With the remainder marinade, you can add a tablespoon of Jaggery or Brown sugar, 1/2 pureed onions and some water and then simmer it for 1/2 hour to thicken it slightly and cook it. Add water to keep consistency even and re-liquidise. Use as a dipping source for the cooked kebabs.