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Goan Portuguese-Style Pork and Beef Stew (Shikar Vindaloo)

Author
JWU College of Culinary Arts

Yield
10 servings

Recipe ID
C00759

Ingredients
US standard
Beef, top ground
2½ pounds
Pork butts
2 pounds
Cumin, roasted, ground
1⅓ tablespoons
Mustard seed, toasted, ground
3 teaspoons
Turmeric
1 teaspoon
Black pepper
1 teaspoon
Cinnamon
1 teaspoon
Cardamom
1 teaspoon
Cloves, toasted, ground
1 teaspoon
Nutmeg
½ teaspoon
Onion, peeled, diced
1 each
Garlic, minced
10 cloves
Ginger, peeled, minced
2 tablespoons
Paprika
2 teaspoons
Dry red chilies
3 teaspoons
Vegetable oil
¼ cup
Cider vinegar
1 cup
Light brown sugar
2 teaspoons
Potatoes, peeled, diced 2 inch
1 pound
Green bell pepper, diced
1 pound
Red bell peppers, diced
8 ounces
Black olives
1 cup
Preparation
  1. Trim fat from pork and beef. Cut into 2 inch dice.
  2. Combine all of the ingredients up to the brown sugar in food processor until smooth.
  3. Pour marinade over meat and let soak for 1 hour.
  4. Drain marinade from meat and reserve. Sauté meat over high heat until golden brown. Add the diced peppers and potatoes and fry for 5 minutes.
  5. Add reserved marinade and allow to simmer. Cover stew and cook for 1 hour until meat is tender. (You may need to add additional beef stock or water as needed)
  6. Serve with plain steamed rice.