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A vindaloo is a spicy curried dish from the Goa region of India. Photo credit: Ali Ebright from Gimme Some Oven.
1 tablespoon oil
2 medium onions, finely chopped
2 teaspoons minced garlic
2 teaspoons McCormick Gourmet™ Curry Powder, Hot Madras
1 teaspoon McCormick Gourmet™ Coriander Seed, Ground
1 teaspoon McCormick Gourmet™ Cumin, Ground
1 teaspoon McCormick Gourmet™ Garam Masala Blend
1 teaspoon McCormick Gourmet™ Ginger, Ground
1 teaspoon McCormick Gourmet™ Paprika
1 teaspoon salt
1/2 teaspoon McCormick Gourmet™ Cinnamon, Ground Saigon
1/2 teaspoon McCormick Gourmet™ Cayenne Pepper
1 1/2 pounds boneless beef sirloin, cut into 1-inch pieces
1 large tomato, finely chopped
1/4 cup tomato paste
1/4 cup water
Heat oil in 5-quart Dutch oven or large wide saucepot on medium heat. Add onions; cook and stir 5 minutes or until onions begin to brown. Add garlic; cook and stir 1 minute.
Stir in seasonings; cook and 30 seconds or until fragrant. Add beef; cook and stir 7 to 8 minutes or until no longer pink.
Stir in tomato, tomato paste and water. Bring to boil. Reduce heat to low; cover and simmer 10 minutes.
Serving Suggestion: Serve Beef Vindaloo with steamed basmati rice and Mango and Mint Chutney to cool the heat.
(Amount per serving)