Authentic Beef Vindaloo Recipe

Beef Vindaloo is one of the most beloved dishes in Indian cuisine, famed for its fiery flavor and aromatic spices. Hailing from the coastal state of Goa, this dish is a staple in many Indian households and restaurants, capturing the hearts (and taste buds) of spice enthusiasts around the globe. What makes Beef Vindaloo particularly special is its unique combination of spices and ingredients that come together to create a dish that is both spicy and tangy, tantalizing the palate with its complexity.

Discover the vibrant flavors of Spicy & Tangy Beef Vindaloo, a beloved dish from Goa that beautifully balances heat and tanginess. This recipe takes you through the rich history and essential ingredients, such as tender beef chuck and aromatic spices. You'll learn how to marinate, cook, and serve this impressive dish that’s perfect for spice lovers. Perfect for both culinary novices and seasoned chefs seeking to explore Indian cuisine at home. Enjoy a delightful cooking experience!

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Ingredients

2 lbs beef chuck, cut into 1-inch cubes

4 tablespoons vegetable oil

2 large onions, finely chopped

6 cloves garlic, minced

1-inch piece ginger, grated

2-3 green chilies, slit (adjust based on heat preference)

2 tablespoons tamarind pulp

1 tablespoon jaggery or brown sugar

1 cup vinegar (preferably malt or white wine)

Salt to taste

For the Vindaloo Spice Paste:

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon fenugreek seeds

1 teaspoon black peppercorns

4-6 dried red chilies (adjust for heat)

4 cloves

2-3 cardamom pods

1 cinnamon stick

Instructions

Prepare the Vindaloo Spice Paste:

- In a dry skillet over medium heat, toast the cumin, coriander, mustard, fenugreek, black peppercorns, dried red chilies, cloves, cardamom, and cinnamon stick until fragrant (about 2-3 minutes). Be careful not to burn them.

- Once toasted, transfer the spices to a spice grinder or mortar and pestle. Grind them into a fine powder.

Make the Marinade:

- In a bowl, combine the ground spices with vinegar, tamarind pulp, jaggery, and salt. Mix well to form a thick marinade.

Marinate the Beef:

- Add the beef cubes to the marinade, ensuring they are well coated. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.

Cook the Beef Vindaloo:

- In a large heavy-bottomed pot, heat the vegetable oil over medium heat.

- Add the chopped onions and sauté until golden brown (about 10-15 minutes).

- Stir in the minced garlic, grated ginger, and slit green chilies. Cook for another 2-3 minutes until fragrant.

- Add the marinated beef to the pot (including the marinade) and mix well. Cook for about 5 minutes until the beef is browned on all sides.

- Pour in enough water to cover the beef (about 1-1.5 cups), stir well, and bring to a boil.

Simmer:

- Reduce the heat to low, cover the pot, and let it simmer for about 2 hours or until the beef is tender. Stir occasionally and check for desired consistency; add more water if needed.

Finish and Serve:

- Once the beef is fork-tender, adjust salt and sweetness if necessary. If you prefer a thicker sauce, uncover the pot and let it simmer for an additional 10-15 minutes.

- Serve hot with steamed basmati rice or naan and garnish with fresh cilantro if desired.

Prep Time, Total Time, Servings: 20 mins | 2 hrs 30 mins | 6 servings