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Easy Cook Special Buffalo Beef Vintaloo Enjoy the spiciness of buffalo meat and aromatic spices. Take your taste buds to the vibrant streets of India. Our simple recipe instructions make it easy to recreate the magic of this traditional Indian dish in your kitchen. The tender buffalo beef beautifully absorbs the flavors of the Vintaloo spice blend, indulging in a satisfying meal savoring the depth of flavor that makes every bite a delightful adventure!
It has its origins in the Portuguese and Anglo Indian cultures. Now beef vinthalu is popular in many places. During the Portuguese rule in Kerala, Beef Vinthalu was an important celebration for the Christians and Anglo Indian community of the region. This dish is a must on special days. Let's prepare a delicious Anglo-Indian style beef vintalo. We will tell you the recipe for it.
Buffalo beef should be cut to this size, buffalo beef, the thigh part of the leg is suitable for this
Ingredients required:
- Beef - 1½ kg
- Onion Chopped Lengthwise 5 Nos
- Shallot ¼ gm
- Green Chili
- Salt To Taste
- Green Chili 50 gm
- Curry leaves – as needed
- Coconut Oil 100 gm
To marinate:
- Red Chillies – 4-6 nos
- Kashmiri Chilli Powder – 2 tsp
- Turmeric powder - 1/2 tsp
- Pepper - 1-1/2 tsp
- Ginger – 2 (100 g) inch size piece
- Garlic - 6-8 pieces
- Cumin - 1-1/2 tsp
- Fennel - 1-1/2 tsp
- Fenugreek - 1 -1/2 tsp
- Mustard - 1 -1/2 tsp
- Cinnamon - 2-3 pieces
- Cloves - 8-10 nos
- Cardamom - 2-5 nos
- Vinegar - 1/4 cup
Preparation Method:
Take mustard seeds, chilies, black pepper, fennel seeds, fenugreek seeds, cumin seeds, cinnamon, cloves and cardamom in a bowl. Add vinegar to it and soak for 10 minutes. After that add ginger and garlic to this mixture and grind it well in a mixer to form a paste. After that mix the Kashmiri chili powder into a powdered paste. Apply this paste on the cut beef and marinate it for an hour. Then add chopped red onion, curry leaves, salt and a teaspoon of coconut oil and mix well. Leave to marinate for at least two hours.
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Heat coconut oil in a pan and fry chopped onions, green chillies and curry leaves. Saute till the onion turns golden brown. Add the marinated beef and saute for 10-12 minutes until lightly browned. Add a cup of water and cook on low flame until the oil evaporates and the beef becomes tender. Cover the pot tightly and cook on medium heat for about twenty minutes. A teaspoon of sugar can also be added to balance the taste. Check the salt and add some curry leaves. Leave the gravy to thicken. Beef Vinthalu is ready. Now you can have it with rice, chapati or roti.
