Description
This Authentic Beef Vindaloo Recipe is a flavorful and spicy dish with tender beef cooked in a tangy vinegar-based marinade. The blend of aromatic spices creates a rich and satisfying curry that pairs perfectly with rice or naan.
Ingredients
Units
Scale
Main Marinade:
- 1kg/2.2lbs beef chuck, cut into inch-sized pieces
- 4 cups/1litre/2 pints coconut (or rice) vinegar
- 2 tablespoons fine salt
- 10 cloves garlic, peeled and sliced
- 1 tablespoon ground cumin
- 7 cardamom pods, bashed up (or 2 teaspoons ground cardamom)
- 2 teaspoons fenugreek
- 2 teaspoons black mustard seeds
- 2 teaspoons paprika
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 2 cinnamon sticks
Curry Base:
- 1/4 cup/60ml/2flozs oil
- 2 large onions, peeled and chopped
- 6 garlic cloves, peeled and chopped
- 3 tablespoons ginger paste
- 100g/3.5ozs. tomato paste
- 1 bay leaf
- 6–12 dried red chillies (or 3 small red fresh chillies)
- 3 cups/750ml/8.8flozs beef stock
- 1–2 teaspoons sugar (optional)
Instructions
- Marinate the Beef: Combine beef, vinegar, salt, garlic, cumin, cardamom, fenugreek, mustard seeds, paprika, turmeric, cloves, black pepper, and cinnamon in a bowl. Marinate for at least 4 hours or overnight.
- Cook the Curry: Heat oil in a pot, sauté onions, garlic, and ginger. Add tomato paste, bay leaf, red chillies, and beef with marinade. Pour in beef stock, simmer until beef is tender. Adjust seasoning with sugar if needed.
Notes
- You can adjust the spice level by reducing or increasing the amount of red chillies used.
- This dish tastes even better the next day as the flavors develop further.
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg