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Beef or Lamb Vindaloo

Source: Genius Kitchen(food.com)
Estimated Nutritional Profile
Nutrient Quantity
Protein (g)169.3911
Energy (kCal)2898.19
Carbohydrates (g)67.4428
Total fats (g)213.1663
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Grind coriander, cumin, cloves, cinnamon, peppercorns, fenugreek and fennel to a fine powder. | 2. Grind chilies with garlic, onion and ginger to make a paste. | 3. Mix spice powder with vinegar. | 4. Place meat in container and rub well with spice mixture. | 5. Pour chili paste over meat and marinate for atleast 3 hours, or overnight. | 6. Over high heat, heat ghee or butter in large heavy-bottom Dutch oven and fry meat until deeply colored. | 7. Add bay leaves and stock and bring to a boil. | 8. Reduce heat and simmer about 1 1/2- 2 hours, or until meat is very tender. | 9. Season to taste. | 10. This is one of those dishes that taste better the next day so, if time permits, keep that in mind. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    coriander 3 tablespoons 0.69 0.1101 0.0639 0.0156
    cumin 1 tablespoon 22.5 2.6544 1.0686 1.3362
    clove 6 cloves - - - -
    cinnamon 2 inches - - - -
    black peppercorn 1 teaspoon - - - -
    fenugreek seed 2 teaspoons 23.901999999999997 4.3179 1.702 0.4743
    fennel seed 1 teaspoon 6.9 1.0458 0.316 0.2974
    chilies 4 -6 soaked 0.0 0.0 0.0 0.0
    garlic 8 cloves 35.76 7.9344 1.5264 0.12
    onion 1 60.0 14.01 1.65 0.15
    ginger 1 inch - - - -
    white vinegar 1/4 cup 10.71 0.0238 0.0 0.0
    lamb shoulder 2 trimmed cut 2395.008 0.0 150.4138 194.5944
    ghee 3 tablespoons - - - -
    bay leaf 2 - - - -
    beef stock 2 cups 342.72 37.3464 12.6504 16.1784

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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