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, you’ll find that beef marinated in this way and then grilled stays moist and appetising. This is hot.. You will need skewers for this.

Ingredients

• 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.)

Method

1. Grind all whole spices finely.
2. Chop garlic, ginger, green chilli and red pepper roughly
3. Liquidise all marinade ingredients together
4. Pour marinade into a non metallic bowl and add meat.
5. Mix meat thoroughly, cover and leave in cool place (fridge) for 12-36 hours.
6. Thread beef onto skewers separated by pieces of onion and green pepper.
7. Grill or barbecue the beef. Do not overcook, The beef should be moist.
8. 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.

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