Description
This Authentic Beef Vindaloo is a rich, spicy curry packed with bold flavors. Tender beef marinated in a tangy vinegar-based sauce is simmered with aromatic spices like cumin, cardamom, and fenugreek, creating a hearty and flavorful dish. Perfect for those who love spicy and savory meals, this vindaloo pairs beautifully with rice or naan for an unforgettable Indian-inspired dinner.
Ingredients
Main Marinade:
1 kg (2.2 lbs) beef chuck, cut into 1-inch pieces
4 cups (1 liter) coconut vinegar (or rice vinegar)
2 tbsp fine salt
10 cloves garlic, peeled and sliced
1 tbsp ground cumin
7 cardamom pods, bashed (or 2 tsp ground cardamom)
2 tsp fenugreek
2 tsp black mustard seeds
2 tsp paprika
1 tsp ground turmeric
½ tsp ground cloves
½ tsp black pepper
2 cinnamon sticks
Curry Base:
¼ cup (60ml) oil
2 large onions, peeled and chopped
6 garlic cloves, peeled and chopped
3 tbsp ginger paste
100g (3.5 oz) tomato paste
1 bay leaf
6–12 dried red chillies (or 3 fresh red chillies)
3 cups (750ml) beef stock
1–2 tsp sugar (optional)
Instructions
- Marinate the Beef: In a large bowl, combine beef, vinegar, salt, garlic, cumin, cardamom, fenugreek, mustard seeds, paprika, turmeric, cloves, black pepper, and cinnamon sticks. Stir well to coat the beef evenly. Cover and refrigerate for at least 4 hours, or overnight for the best flavor.
- Cook the Curry: Heat oil in a large pot over medium heat. Add chopped onions, garlic, and ginger paste. Sauté until onions turn golden brown, about 5-7 minutes.
- Add Tomato Paste & Spices: Stir in the tomato paste, bay leaf, and dried chillies. Sauté for an additional 2 minutes.
- Add Beef and Marinade: Add the marinated beef and its marinade to the pot. Sear the beef for a few minutes, allowing it to brown slightly.
- Simmer the Curry: Pour in the beef stock and bring to a boil. Reduce the heat and let it simmer for about 1 hour or until the beef becomes tender and the flavors meld together.
- Adjust the Flavor: Taste the curry and adjust with sugar (if desired) and additional salt or pepper to suit your taste.
- Serve: Serve your Beef Vindaloo with basmati rice, naan, or roti. Garnish with fresh cilantro for added flavor.
Notes
- Adjust Spice Level: Modify the heat by using fewer chillies or milder varieties for a less spicy dish.
- Vegetarian Version: Substitute beef with vegetables like cauliflower, potatoes, or chickpeas for a hearty vegetarian version.
- Substitute Vinegar: White vinegar or apple cider vinegar can be used in place of coconut or rice vinegar for a similar tang.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Cuisine: Indian