In Egypt and other Middle Eastern nations, mahalabia is a well-liked dessert. Both heavy cream and milk are used in this luxurious rendition.
| Prep Time: | 20 mins |
| Cook Time: | 1 hr 10 mins |
| Additional Time: | 8 hrs |
| Total Time: | 9 hrs 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- ¼ cup distilled white vinegar
- ¼ cup garlic paste
- 3 tablespoons ginger paste
- 2 tablespoons plain yogurt
- 2 tablespoons salt
- 1 tablespoon ground black pepper
- 1 tablespoon ground red pepper
- 2 pounds boneless beef chuck, cut into 1-inch cubes
- ¼ cup vegetable oil
- 2 onion, chopped
- 4 roma (plum) tomatoes, chopped
- 1 cup water
- 2 tablespoons chopped fresh cilantro (Optional)
Instructions
- Whisk the vinegar, garlic paste, ginger paste, yogurt, salt, black pepper, and red pepper together in a mixing bowl. Mix in the beef cubes until evenly coated. Cover the bowl with plastic wrap, and marinate in the refrigerator overnight (or at least 30 minutes).
- Heat the vegetable oil in a large pot over medium heat. Cook and stir the onions in the hot oil until they soften, turn translucent, and begin turning golden brown, about 10 minutes. Add the beef cubes, and cook, stirring frequently until the meat is no longer pink on the outside, about 10 minutes more. Stir in the tomatoes and cook for 5 minutes.
- Pour in the water, and bring to a simmer. Cover and reduce heat to medium-low; cook until the beef is tender, about 40 minutes. Sprinkle with cilantro to serve.
- The key to enhancing the flavor is marinating overnight, if possible, and allowing the dish to sit after it’s cooked before being served.
Nutrition Facts
| Calories | 546 kcal |
| Carbohydrate | 12 g |
| Cholesterol | 109 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 14 g |
| Sodium | 2780 mg |
| Sugars | 3 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
The recipe was awesome. Not sure if you could improve on this. Not too salty at all.
I am so happy with this recipe. I don’t make a lot of Indian food (most of Indian food I make is Parka’s sauces plus a meat, onions, and rice). We had a whole cow butchered and it’s hard to find good recipes to go with the chuck roasts. I was very happy with how tender and delicious this recipe was. Husband approved! Perfect amount of spice (I used a few teaspoons of paprika and a few teaspoons of chili powder). I reduced the salt a little to 1.5 tablespoons (used 1/2 table salt and half kosher salt). Super good over rice!
I did serve this dish with Mashed Potatoes and Spicy Green Beans. The combination made a great menu…loved the gravy.
I thought the meat was flavorful and tender. I did halve the salt and used kosher salt. I also added 1/2 tsp of coriander and 1 tsp of cumin because I think it works beautifully with ginger. I was right. I also added more yogurt than it called for. Probably 5 tablespoons in all, and only let it marinate for about an hour. I think allowing it to marinate overnight would have really broken down the meat and made it even more tender. Served over white rice, was scrumptious and the something ‘different’ by taste buds had. been craving. I’d make again for sure.
This was delicious! I cut back on the salt and pepper and thickened the sauce with a little flour. Will definitely make it again.
did it with lamb and in a crockpot
Absolutely delicious!! Equal to any restaurants recipe and maybe even better! I cut back both peppers by a third each(it’s just too hot for me) and always add my staples to the pot….potato and carrot cubes, broccoli and cauliflower flowerettes and some chopped cabbage. What a meal over rice!!
This recipe was amazing, my husband has asked how he gets this once a week. The only thing I did different was a couple tablespoons of butter to cook the onions, instead of the listed vegetable oil. I also used kosher salt. I will certainly make this again, and again!
I wish I would have looked at other reviewers comments and cut the salt content way, way down. The dish was delicious but the amount of salt overpowered the other really great flavors and heat going on. I marinated stew beef overnight and then put it in the crock pot for 7 hrs. adding the sautéed onions and tomatoes in the last hr or so. The results were great but that amount of salt came close to ruining the dish. Do yourself a favor and cut the salt content and you’ve got yourself a real winner.
This is very good! We found this recipe and have thoroughly enjoyed it. We decided to make some changes. We cut the salt content in half and added 2 tablespoons of garam masala to the marinade. To the actual gravy, we added a teaspoon of cumin and a teaspoon of ground red pepper and then thickened it up with 2 tbsp of cornstarch in a quarter cup of water. It made things perfect.
really good. next time, I am going to add more tomatoes.
My attempt at this dish was a disaster. I followed the recipe but it was way too salty for my taste.
Big crowd pleaser for Christmas Eve. Just don’t put your desserts or other incompatible flavors in the same fridge as this. Your crime brûlée will taste like curry. ??
Made it.. next time i am making changes
It was a bit watery and definitely not spicy enough. I used sea salt, and the salt level was fine. Next time, I’ll probably drain it a bit before I add the tomatoes. My dad suggested substituting neufchatel cheese for the yogurt, so I’m sure I’ll do that, too!
I made this recipe and it was a huge success. I did cut back on the salt to 1 tablespoon and marinaded the meat overnight (actually it was for about 16 hours). When preparing the final step I added 1/4 cup of water only. After simmering there was still quite a bit of liquid so I added sour cream which thickened up the sauce. Served over basmati rice with wedges of steamed naan and tzatziki yogourt & cucumber dip. As expected there is a lot of heat, but delicious. Very pleased with the results.
absolute heaven with some fresh naan
Great base for a recipe! I tweaked a couple things and did it in the slow cooker. It was awesome!
Made it tonight for my family. Really good, and i made it in a hurry. I marinated it for about 20 minutes. There is a lot of water, however I easily overcame that by letting it simmer for 30 minutes more on low. Beautiful recipe , will make again.
This didn’t turn out like a typical vindaloo for me and my fiance. It was way too watery and had none of the traditional vindaloo taste. Not sure if it was the recipe or us.
I love Indian food, and based on the description of this recipe, I was hoping this would introduce other family members to it as well. I’ve never tried Vindaloo before, but I’ not afraid of a little spice. This had way too much garlic (never thought I’d say that) and the spiciness was too overpowering for anyone to eat it. Unfortunately I won’t be making this recipe again. I was hugely disappointed and a lot of food went to waste.