What's For Dinner: Vindaloo, "Cowboy-Style"

Tonight's dinner is the result of a recent get-together in Boulder. While looking for spices to use in the making of a marinade for some salmon, my friend Amanda showed me a vindaloo spice that she had picked up at the Savory Spice Shop. Though it wasn't quite right for the dish at hand, the scent of the spice, a tongue-twisting combination of turmeric, cinnamon, garlic, fenugreek, salt, brown mustard, coriander, cumin, ginger, cayenne, cardamom, black pepper, and cloves, was quite intoxicating.

The next time I was in Boulder I decided to pop into the spice shop to pick up my own bottle of this spice combination. Lucky for me, just beneath the spice display were baskets stuffed with recipes -- and one just happened to be for vindaloo. Since we've still got a bit of a freezer full of game meat, I decided to use antelope meat in my dish. Though I think the meal turned out well, I think next time around I'll marinate the antelope meat in the vindaloo paste overnight to really soak it full of flavor (and hopefully kick out some of antelope's gamey/sagey flavor). Obviously, if you do not have antelope in your freezer, you can substitute whatever meat you have an hand; I think tofu would work well as a replacement, too.

Vindaloo, "Cowboy-Style" (adapted from this Savory Spice Shop recipe)

makes 4 servings

4 tablespoons vindaloo paste (equal parts vindaloo spice, olive oil, and water)

16 oz antelope steaks, cut into 1" cubes

1 1/2 cups chopped onion (just over 1/2 of a medium onion)

3 tablespoons olive oil

1 package frozen vegetables (I used a blend with carrots, broccoli, and cauliflower)

3 tablespoons white wine vinegar

1/2 teaspoon sea salt

3/4 cup water

1/2 cup plain organic yogurt [optional]

1. Heat 2 tablespoons olive oil in a medium-sized skillet over medium heat.

2. Add the meat to the skillet and brown evenly on all sides. Once cooked, remove from the heat and set aside.

3. Cook the frozen veggies in the microwave for about half the required cooking time. (I used a package that you just pop in the microwave -- no muss, no fuss.)

4. Add the remaining 1 tablespoon of olive oil in an electric skillet set to medium heat (about 300 degrees). Add the onions and saute until translucent, about 2 minutes. Add the nearly-thawed frozen veggies and stir to combine. Stir in the white wine vinegar and vindaloo paste. Cook for 2-3 minutes, then turn the temperature to low and stir in the seared meat, sea salt, and water.

5. Place the lid on the skillet and simmer for 15-20 minutes, stirring occasionally.

6. Simmer uncovered for five minutes. Stir in the yogurt at this point if you would like the sauce to be a bit creamier and/or to cool down the spiciness if it's too hot for your tastebuds.

7. Serve over a bed of basmati rice.