Description
Authentic Goan Beef Vindaloo is a spicy, tangy slow-cooked curry made with tender beef chuck marinated in a vibrant homemade Kashmiri chili and vinegar paste.
Ingredients
Scale
- 800g / 1.6 lb beef chuck, cut into 3cm / 1.2” cubes
- 1 1/2 tsp salt
- 6 tbsp Kashmiri chilli powder
- 2 tsp coriander seeds
- 3 tsp cumin seeds
- 4 cloves
- 4 cardamom pods (green)
- 2 tsp cinnamon powder
- 1/2 tsp black peppercorns
- 2 tbsp fresh ginger, roughly chopped
- 10 garlic cloves
- 1 tsp brown sugar
- 1 tsp fenugreek seeds
- 1/4 tsp turmeric powder
- 7 tbsp white vinegar
- 2 cups water
- 50g / 3 tbsp ghee or unsalted butter
- 1 onion, finely chopped (brown, yellow or white)
- 2 tsp ginger, finely grated
- 4 garlic cloves, finely minced
- 1 1/2 tsp black mustard seeds
- 2 tbsp tomato paste
- 10 fresh curry leaves
- 2 cups low sodium beef stock
- 2 tbsp coriander/cilantro leaves, roughly chopped
Instructions
- Toss the beef cubes in the salt to season evenly.
- Taste the Kashmiri chilli powder for heat level and adjust based on preference.
- Place all curry paste ingredients except water into a Nutribullet or small food processor with 1 cup water, blitz until smooth, then pour over the beef. Use remaining water to rinse out the blender and pour over the beef mixture.
- Mix beef thoroughly with the curry paste, cover, and marinate for 2 hours.
- Set oven to 190°C/375°F (170°C fan).
- Melt ghee in a pot over medium-high heat. Cook onion, ginger, and garlic until translucent, about 3 minutes.
- Stir in black mustard seeds and cook until the onion takes on a golden hue. Add tomato paste and cook for 1 minute to deepen flavor.
- Add beef stock, stir well, then transfer to a jug and blend with a stick blender until smooth. Return sauce to the pot.
- Add marinated beef and fresh curry leaves to sauce, stirring to combine. Bring mixture to a boil.
- Cover the pot with a lid and place it in the oven. Cook for 2 hours or until the beef is fall-apart tender.
- Garnish with chopped coriander leaves and serve hot over basmati rice with naan on the side.
Notes
- Serve with basmati rice and naan.
- Prep Time: 2 hours
- Cook Time: 50 minutes
- Category: Main Course
- Method: Oven-cooked
- Cuisine: Indian
Nutrition
- Serving Size: 1 serving
- Calories: 380 kcal
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 32 g
- Cholesterol: 90 mg
Keywords: Spicy Beef Vindaloo