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Vindaloo

1 T ground coriander seed
1/2 t ground cumin seed
1 t ground turmeric
1/2 t powdered mustard
1/2 t cayenne
1 t ground black pepper
1/2 t ground ginger
1 T cider vinegar
2 pounds beef shoulder (or substitute tofu)

Blend above into a paste. Then sautee 1/3 chopped onion and 1
clove chopped garlic in 2 T oil, add the paste, and cook 1 to 2
minutes. Then add your main ingredient, and cook, adding 2 1/2 c
of hot water after browning the beef/tofu. Cook until tender; add
2 T fresh lemon juice and serve over rice.

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2 of 7 people found the following review helpful:
Taste: Ease of Prep: Appearance:
chicken vindaloo, October 21, 2005 - 03:51 PM
Reviewer: diane smith from miami, fl
I used chicken pieces and added potatoes and carrots. Seasoning was wonderful diane dpsjes@bellsouth.net

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