Description
This rich and flavorful Beef Vindaloo recipe features tender beef chuck cubes marinated in a vibrant blend of Kashmiri chili, vinegar, and spices, then slow-cooked to perfection in a smooth, aromatic curry sauce. A classic Goan Indian dish, it balances heat, tanginess, and deep spice tones, making it an unforgettable meal served best 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 (adjust for spiciness)
- 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 (divided)
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 (for garnish)
Instructions
- Salt beef: Toss the beef cubes evenly with 1 1/2 tsp salt to season and help tenderize the meat.
- Adjust chili powder spiciness: Taste the Kashmiri chili powder and adjust the quantity if needed, as its heat can vary.
- Make curry paste: Combine coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon powder, black peppercorns, roughly chopped ginger, whole garlic cloves, brown sugar, fenugreek seeds, turmeric powder, Kashmiri chili powder, white vinegar, and 1 cup of water in a Nutribullet or small food processor. Blitz until smooth. Pour the curry paste over the salted beef. Then rinse the blender with the remaining 1 cup water and pour that over the beef as well to capture all flavors.
- Marinate beef: Mix the beef and curry paste thoroughly. Cover and let it marinate in the fridge for 2 hours to allow the flavors to meld. The marinade will be thin as the water reduces during cooking.
- Preheat oven: Set your oven to 190°C/375°F (170°C fan) to prepare for slow cooking the vindaloo.
- Prepare curry sauce base: In a heavy-based pot, melt ghee or butter over medium-high heat. Add finely chopped onion, grated ginger, and minced garlic, cooking for about 3 minutes until translucent and fragrant.
- Add mustard seeds and tomato paste: Stir in black mustard seeds and cook until the onion turns golden around the edges. Mix in tomato paste and cook for another minute to deepen the flavor.
- Puree curry sauce: Pour in beef stock and stir well. Transfer the mixture to a jug and use a stick blender to puree the sauce until smooth. Return the pureed sauce to the pot.
- Add marinated beef and curry leaves: Add the marinated beef along with fresh curry leaves to the pot. Stir and 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 2 hours or until the beef is fall-apart tender and the sauce has thickened and darkened. If the sauce isn’t reduced enough, cook uncovered for additional 10-15 minutes.
- Serve: Garnish the vindaloo with roughly chopped coriander leaves. Serve hot over fluffy basmati rice with naan or your preferred Indian bread.
Notes
- Kashmiri chili powder varies in intensity; tasting before use allows you to control the heat level.
- The marinade is thin but thickens during slow cooking as water evaporates.
- Beef chuck is ideal for slow cooking due to its marbling and texture.
- Ghee adds a traditional rich buttery flavor; unsalted butter is a suitable alternative.
- Fresh curry leaves impart authentic aromatic flavor; if unavailable, you may omit but it’s highly recommended.
- If sauce isn’t thick enough after cooking, simmer uncovered until desired consistency is reached.
