Text 4897, 75 rader
Skriven 2013-09-20 21:06:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: truly 194
=================
 ML> Another reason not to eat yogurt!
 DS> On the contrary, for those of us who are not as heat tolerant/loving
 DS> as you, milk products are one of the best ways to clear excessive heat
 DS> from the taste buds.

As I said ...

 ML> vindaloo, and so on.
 DS> I'm not sure that I have ever had vindaloo, but I have seen its effect
 DS> on other diners (oft told tale omitted).
 
I was told that vindaloo meant hot potatoes, but apparently it
doesn't, actually meaning vinegar (originally wine) and garlic.
Here's a recipe that disrespects both meanings.

Beef bindaloo
cat: English, Indian, main, rather sissy
servings: 2 to 3

1 lb chuck steak
6 onions
1/2 lb butter or ghee
2 Tb curry powder
1 c red or white wine vinegar

Beef "bindaloo" was collected by Sir James Ranald Martin,
a surgeon of the East India Company, in the early 19th
century; it resurfaced in a Wine and Food Society pamphlet
in the 1930s.

You melt the heart-stopping quantity of butter in a
casserole above a low heat, and tip in the onions. The
recipe tells you to sweat them; but I think that it is a
good idea to wait patiently for the 30 min or more that
it can take for them to brown. Do not be tempted to
hasten the transformation by turning up the heat,
because you will burn both the butter and bits of onion,
which will stick to the pan.

Meanwhile, cube the beef and brown it. I toss the cubes
in just a few drops of sunflower oil and sear them on a
ridged grill pan, on a medium to high flame, for 1 min
on each side. Transfer them to a plate.

Add the curry powder to the browned onions. One of the
disadvantages of curry powder - its powderiness - can
be tempered by gentle frying. Cook it for 10 min, but
make sure, by stirring, that it does not burn.

Now add the vinegar - the "bindaloo" element. The
original recipe says that you should trickle it in,
presumably to get some evaporation before each new
portion arrives. I found the process rather like
adding stock gradually to a risotto: the onions and
powder thirstily absorbed the liquid, and evaporation
may have been minimal. Tip in the meat with the juice
it has disgorged, add salt to taste, cover the
casserole, and cook gently for 2 hr in a 130C/250F oven.

What emerges is tender meat with an unctuous sauce,
thickened by the onions. The dish has the consistency
you find in Indian restaurant curries, and the richness,
too. Tasting it, in the knowledge of how much butter or
ghee you have put in, gives you an inkling of the
fattiness of curry-house meals.

You could tart up the bindaloo in various ways, or
you could use individual spices instead of the powder.
But that would compromise the essential, homely
character of the dish.

Nicholas Clee, New Statesman
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