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Indian

Beef Vindaloo

Beef Vindaloo is a fiery, flavorful Indian dish that delivers a perfect balance of heat and tang. Known for its rich spices and tender chunks of beef, this dish is a crowd-pleaser for those who love bold flavors and hearty textures. Whether served at festive gatherings or enjoyed as a comforting weekend meal, Beef Vindaloo never fails to impress.

Originating from the coastal region of Goa, the name 'Vindaloo' derives from the Portuguese dish 'Carne de Vinha d'Alhos,' which means meat marinated in wine and garlic. Over time, it evolved in India, adopting local spices and ingredients, and became a popular specialty known for its complex marinade and spicy kick. Today, Beef Vindaloo is celebrated worldwide as a quintessential Indian curry with a storied history and irresistible taste.

Prep time: 20 minCook time: 120 minTotal time: 140 min

Butter Chicken, Beef Vindaloo Lunch Thali - Spice Kitchen AUD9.90 (3694113488).jpg by Netha Hussain is licensed under CC BY-SA 2.0

Ingredients

  • 2 lbs beef chuck, cut into chunks
  • 3 tbsp white vinegar
  • 2 tbsp garlic paste
  • 1 tbsp ginger paste
  • 2 dried red chilies, soaked and chopped
  • 2 tsp cumin seeds
  • 2 tsp coriander seeds
  • 1 tsp black peppercorns
  • 1/2 tsp cinnamon powder
  • 1/2 tsp cloves
  • 2 tbsp oil (vegetable or mustard oil)
  • 1 large onion, sliced
  • 1 cup water or beef broth
  • Salt to taste
  • Fresh cilantro for garnish

Instructions

  1. Toast cumin seeds, coriander seeds, black peppercorns, and cloves in a dry pan over medium heat until fragrant. Grind into a fine powder using a spice grinder or mortar and pestle.
  2. In a large bowl, combine the vinegar, garlic paste, ginger paste, chopped red chilies, and the ground spice mixture to make the marinade. Add salt to taste.
  3. Add the beef chunks to the marinade, ensuring they are well coated. Cover and marinate in the refrigerator for at least 2 hours, preferably overnight for deeper flavor.
  4. Heat oil in a large heavy-bottomed pot over medium heat. Add sliced onions and sauté until golden brown.
  5. Add the marinated beef along with the marinade to the pot. Cook for about 5 minutes, stirring occasionally.
  6. Pour in water or beef broth, bring to a boil, then reduce heat to low. Cover and simmer for about 1.5 to 2 hours, or until the beef is tender and the flavors meld.
  7. Adjust salt and spice levels as needed. If the sauce is too thin, uncover and simmer uncovered for an additional 10-15 minutes to thicken.
  8. Garnish with chopped fresh cilantro before serving. Serve hot with steamed rice or naan.