Tender Indian Meat Cubes- Vindaloo

Paleo Tender Indian Meat Cubes - Vindaloo

This recipe came from  Madhur Jaffrey’s Quick & Easy Indian Cooking.  My husband and I really love Indian food, but it can be really rich in the restaurants and loaded with allergens!

I like making our own to control the quality of ingredients and and type of fat going into the dish.  This a super flavorful, slowly simmered meat, a favorite of my husband’s.

Your taste buds will do a little dance when they encounter all the lovely flavors.  We serve ours with some crispy soccas, Indian seasoned rice, and some vegetables.  If gluten is still on your menus, Trader Joe’s has several great varieties of naan, some fresh, and some frozen!

PRESSURE COOKER OPTION:  I’ve included a pressure cooker option for you too in the recipe!

Paleo Tender Indian Meat Cubes - Vindaloo

4.7 from 3 reviews
Tender Indian Meat Cubes- Vindaloo
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • SPICE PASTE:
  • 1½ tablespoons grainy mustard or Dijon
  • 1½ teaspoons cumin
  • 1½ teaspoons turmeric
  • ½ teaspoon cayenne pepper (omit or reduce for spice-sensitive, or increase if you like a spicy punch)
  • 1 teaspoon salt
  • 2 teaspoons red wine vinegar
  • REMAINING INGREDIENTS:
  • 2 tablespoons high-heat oil
  • 1 small onion, chopped
  • 6 large cloves garlic, minced
  • 1¼ pound boned roast (I have used pork, lamb, AND beef), cut into 1 inch cubes
  • ⅔ cup canned coconut milk (shaken well first!)
  • ⅔ cup water
Instructions
  1. Mix the spice paste together and set aside.
  2. Heat the oil over medium-high heat. Cook the onion until softened and turning brown.
  3. Add in the garlic, stir fry for 30 seconds, then add the spice paste.
  4. Stir fry for another minute, and then add the meat cubes, stir frying for several minutes.
  5. Add in the coconut milk and water, stir to mix.
  6. Bring to a boil, cover, and reduce heat to simmer for 60-90 minutes until meat cubes are tender. If it is overly saucy, I usually remove the lid and boil it to reduce the liquid. Likewise, if it seems overly dry, it's OK to add a few more tablespoons of water!
  7. PRESSURE COOKER OPTION: Bring the mixture to high pressure for, cook for 15-20 minutes. Do a quick release, remove the lid, and boil off some of the extra liquid with a rapid simmer.

Paleo Tender Indian Meat Cubes - Vindaloo

This recipe was shared on : GF Wednesday, Frugal Days Sustainable Ways, Kids in the Kitchen, Healthy 2Day Wednesday, Wheat Free Wednesday, Seasonal Celebration Wednesday, Wildcrafting Wednesday, Whole Foods Wednesday, Real Food Wednesday, Tasty Traditions, Thanks Your Body Thursday, Simple Lives Thursday, Keep It Real Thursday, Pennywise Platter, Fresh Bites Friday, Get Real Frugal Friday, Fight Back Friday, Simple Meals Friday,Make Your Own Monday, Natural Living Monday, Tasty Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul,

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When her third child was born with severe food allergies, Tessa took to the kitchen to figure out how to feed her family well. Always up for a culinary challenge, their journey has taken many twists and turns! Lots of Paleo, and lots of top 8 free. Good food for families, that's what she's about!

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Posted in Grain Free/Paleo, Main Dish
25 comments on “Tender Indian Meat Cubes- Vindaloo
  1. Yum! Another fun new discovery from the Wed blog hop! I love Indian too :) Now, if you can do a allergy-free butter chicken….or khorma.

  2. Oh my, now THAT is tall order!! We love those too…but all the cream?! But I certainly love a good challenge!

  3. Elise says:

    I've never eaten Indian food, but that looks really good! And whuddaya know, I have those ingredients in my pantry! :)

  4. No time better than the present Elise…such a flavorful cuisine with tons of unique flavors!! thanks for stopping by, if you make it, let me know how it turn out!

  5. I love Indian Food too! I can't wait to make this recipe. I actually made an allergy-free butter chicken. Well, let's just say that I never posted the results on my blog :)

  6. KINDRED spirits Michelle…our tastebuds were made from the same old! Butter chicken….I'll have to see a recipe…but butter can be difficult to replace in dishes were it is the star ingredient!

  7. I enjoy a good vindaloo and I have to admit I have never made it at home. It sounds so delicious and perfect winter meal. Thanks for sharing it with at at Whole Food Wednesdays. I hope to see you this week. Have a great night.

  8. I'm actually making this right now. I couldn't see when to add the salt and vinegar, so I added it to the paste and garlic.

    It's smelling really good!

  9. Thaks for pointing that out…I fixed it, and yes, add to the paste!

  10. GM says:

    I just made this tonight- it was delicious! I didn’t change a thing!

  11. Debbie says:

    I am definitely putting this on next week’s menu. Thanks for sharing it. I am giving away two great prizes on my blog: a $50 gift certificate to my favorite jeweler robinsonlane.com and a copy of a new book published by fellow blogger, Kat Robinson. It is called Arkansas Pie: A Slice of the Natural State. I just know you will love either one. http://diningwithdebbie.blogspot.com/2012/11/2012-merry-merry-munchies-3-baked.html Come link up to enter.

  12. Beth @ Aunt B's Kitchen says:

    Mmmm! Good flavours here. Thank you for sharing your recipe.

  13. Jen says:

    This looks delicious! I will have to try it soon! I actually have a roast sitting in my freezer now that my hubs would love if I made into his favorite beef stew . . . but I have other plans for it now. :)

  14. Joy at The Liberated Kitchen says:

    Tessa, this looks great! My mouth is actually watering reading the recipe. Thanks for sharing on GAPS Friendly Friday.

  15. Lea H @ Nourishing Treasures says:

    Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.

    Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! :)

  16. Amanda @Natural Living Mamma says:

    Mmmm… we have the ingredients for this. I see this being dinner one day! Thanks for sharing on Natural Living Monday! I am excited to see what you have to share this week. :)

  17. Cindy (Vegetarian Mamma) says:

    Indian food has SUCH great flavors! So bold! I have this tweeted and pinned!

  18. Rebecca says:

    I’m a fan of Madhur Jaffrey’s recipes myself and I love Vindaloo- the spicier the better! Thank you so much for sharing this with us at Seasonal Celebration Sunday! Rebecca x

  19. Kim Edgar says:

    Hi Tess!! This looks yummy! Just printed it out…Do you think I could convert this to a slow-cooker recipe?

  20. Emily says:

    This looks delicious. I’m always on the lookout for awesome Indian recipes! Thanks for sharing. :)

    Newest FB “like”.

    Visiting from Naptime Creations.

    ~Emily

    http://www.texaslifeblog.com

  21. Rebecca says:

    Hi Tessa, my family and I just love curries, we’re British so we grow up with curries, I am a great fan of Madhur Jaffrey’s recipes and will be sure to try this one. Thank you for sharing this recipe with us and I hope very much to see you over at Seasonal Celebration today! Rebecca @Natural Mothers Network x

  22. We tried Vindaloo a few months back and loved the flavors. Ours was from a spice pack from a local shop, but I like being able to make dishes without being reliant on a special mix I may not have on hand when the mood strikes. Thanks for sharing this on Hearth & Soul Hop. :)

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My name is Tessa, and I have learned to cook without almost all major allergens! I have a focus on making family foods as healthy as possible. Real food is my obsession. Gluten free, casein free, vegan, Paleo, sugar free: I have a little of something for anyone with restrictions., Take a peek, you're sure to find something delicious, and if you need any help, I am always willing to help you tweak things to YOUR tastes and dietary needs!
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