Vindaloo
A flavorful and spicy Goan dish made with tender beef, bold spices, and a tangy sauce, perfect for hearty meals and communal dining.
Ingredients
For the Marinade
- 800 g beef chuck, cut into 3cm cubes Use good quality beef for best texture.
- ½ tsp salt
- 6 tbsp Kashmiri chilli powder TEST spiciness before using!
- 2 tsp coriander seeds
- 3 tsp cumin seeds
- 4 cloves cloves
- 4 pods cardamom pods (green)
- 2 tsp cinnamon powder
- 0.5 tsp black peppercorns
- 2 tbsp fresh ginger, roughly chopped
- 10 garlic cloves Yes, 10 of them!
- 1 tsp brown sugar
- 1 tsp fenugreek seeds
- 0.25 tsp turmeric powder
- 7 tbsp white vinegar
- 2 cups water
For the Curry
- 50 g ghee or unsalted butter
- 1 onion, finely chopped (brown, yellow, white)
- 2 tsp ginger, finely grated
- 4 cloves garlic cloves, finely minced
- 1.5 tsp black mustard seeds
- 2 tbsp tomato paste
- 10 curry leaves, fresh
- 2 cups beef stock, low sodium If using homemade, add 1/2 tsp salt.
- 2 tbsp coriander/cilantro leaves, roughly chopped
Instructions
Preparation
- Toss beef cubes in salt.
- Test the spiciness of the Kashmiri chilli powder and adjust if needed.
- Place curry paste ingredients in a small food processor with 1 cup of water. Blend until smooth. Pour over the beef and add the remaining water.
- Mix beef in the curry paste, cover, and marinate for 2 hours.
Cooking
- Preheat the oven to 190°C/375°F (170°C fan).
- Melt ghee in a pot over medium-high heat. Cook the onion, ginger, and garlic until they are translucent (about 3 minutes).
- Add black mustard seeds and cook until the onion turns golden. Stir in the tomato paste and cook for another minute.
- Add the beef stock, stir, then blend until smooth using a stick blender. Pour back into the pot.
- Stir in the marinated beef and curry leaves. Bring to a boil.
- Cover and place in the oven for 2 hours or until the beef is tender and the sauce has thickened.
- Garnish with coriander and serve over basmati rice with a side of naan.
Notes
To store, let vindaloo cool completely, then transfer to an airtight container. Store in the fridge for up to 3 days or freeze for up to 3 months. Thaw overnight in the fridge before reheating. Adjust the amount of Kashmiri chili powder based on your heat preference. Allowing the beef to marinate longer will enhance the flavors.