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Delicious bowl of vindaloo curry with spices and herbs

Beef Vindaloo

A vibrant and aromatic dish from the Indian subcontinent, combining spicy and tangy flavors with tender beef for a comforting meal.
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Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Asian, Indian
Calories: 450
Ingredients Method Notes

Ingredients
  

Beef and Marinade
  • 800 g beef chuck, cut into 3cm cubes Offers juicy tenderness
  • 1.5 tsp salt Enhances the savory essence
  • 6 tbsp Kashmiri chili powder Known for its vibrant color and mild heat - TEST spiciness before using!
  • 2 tsp coriander seeds Lending a warm, citrusy warmth
  • 3 tsp cumin seeds Providing a nutty undertone
  • 4 cloves whole Contributing sweet, fragrant notes
  • 4 pods green cardamom Adding a hint of floral brightness
  • 2 tsp cinnamon powder Bringing warmth and sweetness
  • 0.5 tsp black peppercorns Adding subtle heat
  • 2 tbsp fresh ginger, roughly chopped Bringing a zesty kick
  • 10 cloves garlic Adding rich, pungent aroma
  • 1 tsp brown sugar Balancing the flavors with a touch of sweetness
  • 1 tsp fenugreek seeds For slightly bitter, complex notes
  • 0.25 tsp turmeric powder Imparting a golden hue
  • 7 tbsp white vinegar For zestiness
  • 2 cups water Ensures the sauce has the right consistency
Cooking Base
  • 50 g ghee or unsalted butter Bringing richness to the dish
  • 1 unit onion, finely chopped (brown, yellow, or white) Providing a sweet base
  • 2 tsp ginger, finely grated Enhancing the aromatic profile
  • 4 cloves garlic, finely minced To intensify flavor
  • 1.5 tsp black mustard seeds Adding a subtle crunch
  • 2 tbsp tomato paste Giving depth and body
  • 10 leaves curry leaves, fresh For an authentic taste
  • 2 cups low sodium beef stock Ensuring a savory finish (if using homemade, add 1/2 tsp salt)
Garnish
  • 2 tbsp coriander/cilantro leaves, roughly chopped For garnish, adding freshness

Method
 

Preparation
  1. Toss the beef cubes in salt to season them well.
  2. Test the spiciness of your Kashmiri chili powder and adjust as needed.
  3. Combine the curry paste ingredients in a Nutribullet or small food processor with one cup of water. Blitz until smooth. Pour the curry paste over the beef cubes. Pour the remaining cup of water into the Nutribullet, shake to clean out any remaining curry paste, and then pour this water over the beef as well.
  4. Mix the beef with the curry paste, cover the bowl, and let it marinate for at least 2 hours.
  5. Preheat your oven to 190°C/375°F (170°C fan).
Cooking
  1. Melt ghee in a pot over medium-high heat. Cook the chopped onion, ginger, and garlic until they become translucent, which takes about 3 minutes.
  2. Add the black mustard seeds to the pot and continue cooking until the onion is lightly golden in color. Stir in the tomato paste and cook for an additional minute.
  3. Add the beef stock to the pot and stir. Transfer the mixture into a jug, then use a stick blender to puree the sauce until smooth. Pour it back into the pot.
  4. Add the marinated beef and curry leaves to the sauce, stirring well, and bring to a boil.
  5. Cover the pot with a lid and place it in the oven. Allow the dish to slow-cook for 2 hours or until the beef is tender and the sauce has darkened and thickened.
Serving
  1. Garnish the Vindaloo with fresh coriander. Serve over fluffy basmati rice with a side of warm naan bread.

Notes

Adjust the spice level to your taste by varying the amount of Kashmiri chili powder. For a deeper flavor, consider marinating the beef overnight. If you prefer a thicker sauce, remove the lid for the last 30 minutes of cooking. Feel free to add vegetables like bell peppers or potatoes towards the end of the cooking process for a heartier dish.