Description
Vindaloo is a flavorful and spicy slow-cooked Indian beef curry, known for its tender chunks of beef simmered in a rich, tangy, and aromatic sauce made with a blend of spices, vinegar, and a touch of sweetness. This traditional Goan dish involves marinating the beef in a spicy curry paste, then slow baking it in the oven until melt-in-your-mouth tender, making it a comforting and delicious meal perfect for serving with basmati rice and naan.
Ingredients
Beef and Marinade
- 800g / 1.6 lb beef chuck, cut into 3cm / 1.2" cubes
- 1 1/2 tsp salt
- 6 tbsp Kashmiri chilli powder (test spiciness before using)
- 2 tsp coriander seeds
- 3 tsp cumin seeds
- 4 cloves
- 4 green cardamom pods
- 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
Curry Sauce
- 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 beef stock, low sodium
- 2 tbsp coriander/cilantro leaves, roughly chopped
Instructions
- Salt beef: Toss the beef cubes evenly with 1 1/2 tsp salt to season the meat prior to marination.
- Adjust spiciness: Test the spiciness level of the Kashmiri chilli powder and adjust the amount if desired to suit your heat preference.
- Make curry paste: Place the curry paste ingredients (coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon powder, black peppercorns, fresh ginger, garlic cloves, brown sugar, fenugreek seeds, turmeric powder, white vinegar) into a Nutribullet or small food processor along with 1 cup of water. Blitz until smooth, then pour this curry paste over the salted beef. Pour the remaining 1 cup of water into the Nutribullet, shake to clean out residual paste and pour this over the beef as well.
- Marinate beef: Mix the beef thoroughly in the curry paste, cover, and let marinate in the refrigerator for 2 hours. The marinade will be fairly thin, as the water will reduce during slow cooking.
- Preheat oven: Set the oven to 190°C (375°F) or 170°C (fan)
- Prepare curry sauce base: In a pot or oven-safe pan, melt ghee over medium-high heat. Add the finely chopped onion, grated ginger, and minced garlic. Cook until translucent, about 3 minutes.
- Add mustard seeds and tomato paste: Stir in the black mustard seeds and cook until the onion takes on a golden hue. Add tomato paste and cook for 1 minute to deepen flavors.
- Puree sauce: Pour in the low sodium beef stock, stir well, then transfer the mixture into a jug and use a stick blender to puree until smooth. Return the pureed sauce back to the pot.
- Add beef and curry leaves: Add the marinated beef along with curry leaves to the pot, stirring to combine. Bring the mixture to a boil on the stovetop.
- Slow cook in oven: Cover the pot with a lid and place it in the preheated oven. Cook for about 2 hours, or until the beef is fall-apart tender and the sauce has darkened and thickened. If the sauce hasn't reduced sufficiently, you can remove the lid and continue cooking for additional time as needed.
- Serve: Garnish with roughly chopped coriander leaves and serve hot with basmati rice and naan bread.
Notes
- Note 1: Beef chuck is preferred for its marbling and tenderness after slow cooking.
- Note 2: Kashmiri chilli powder provides heat and vibrant color; adjust quantity based on your spice tolerance.
- Note 3: Fenugreek seeds add authenticity and slight bitterness to balance the flavors.
- Note 4: Ghee or unsalted butter imparts richness to the curry.
- Note 5: Black mustard seeds add a subtle pungency and texture to the sauce.
- Note 6: Fresh curry leaves enhance the aroma and authentic flavor profile.
- Note 7: Sauce reduction can be adjusted by removing the lid towards the end of oven cooking to achieve desired thickness.
