Description
Spicy Portuguese-Indian vindaloo beef curry blends fiery chili heat with tangy vinegar for an explosive culinary journey. Tender meat and complex spices promise a bold flavor adventure you won’t forget.
Ingredients
Scale
Meat:
- 800 grams (1.6 pounds) beef chuck, cut into 3 centimeters cubes
Spices and Dry Ingredients:
- 6 tablespoons Kashmiri chili powder
- 2 teaspoons coriander seeds
- 3 teaspoons cumin seeds
- 4 cloves
- 4 green cardamom pods
- 2 teaspoons cinnamon powder
- 1/2 teaspoon black peppercorns
- 1 teaspoon brown sugar
- 1 teaspoon fenugreek seeds
- 1/4 teaspoon turmeric powder
- 1 1/2 teaspoons black mustard seeds
Liquids and Additional Ingredients:
- 2 tablespoons fresh ginger, roughly chopped
- 10 garlic cloves
- 7 tablespoons white vinegar
- 2 cups water
- 50 grams (3 tablespoons) ghee or unsalted butter
- 1 onion, finely chopped
- 2 teaspoons ginger, finely grated
- 4 garlic cloves, minced
- 2 tablespoons tomato paste
- 10 fresh curry leaves
- 2 cups beef stock
- 2 tablespoons coriander/cilantro leaves, roughly chopped (for garnish)
Instructions
- Coat beef chunks thoroughly with salt and Vindaloo curry paste, ensuring complete coverage for maximum flavor absorption.
- Preheat oven to 190°C (375°F), preparing for slow-cooking process.
- Melt ghee in a heavy-bottomed pot over medium heat, creating a rich cooking base.
- Sauté finely chopped onions, minced ginger, and crushed garlic until softened and fragrant, releasing their aromatic essences.
- Introduce black mustard seeds and allow them to dance and pop, releasing their nutty flavor, approximately 1-2 minutes.
- Incorporate tomato paste, stirring continuously to prevent burning and develop deep, concentrated flavors.
- Pour beef stock into the pot, creating a liquid foundation for the curry sauce.
- Use a stick blender to transform the mixture into a smooth, uniform sauce with no lumps.
- Return sauce to pot and gently fold in marinated beef and fresh curry leaves.
- Bring mixture to a gentle simmer, ensuring even heat distribution.
- Cover pot and transfer to preheated oven for 2 hours, allowing beef to become exceptionally tender and sauce to thicken.
- Remove from oven and let rest for 10 minutes to allow flavors to meld.
- Garnish with fresh cilantro and serve alongside fluffy basmati rice and warm naan bread.
Notes
- Ensure beef cuts are well-marbled for maximum tenderness and rich flavor during slow cooking.
- Customize heat levels by adjusting the amount of Vindaloo curry paste, making it mild or extra spicy based on personal preference.
- Consider substituting beef with lamb, chicken, or tofu for alternative protein options that work beautifully with the aromatic spices.
- Prepare extra sauce and freeze separately, as this curry tastes even better the next day when flavors have fully developed and melded together.
- Prep Time: 30 minutes
- Cook Time: 2 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Indian
Nutrition
- Serving Size: 6
- Calories: 400
- Sugar: 3g
- Sodium: 600mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg