Description
Beef Vindaloo is a flavorful and spicy Indian curry originating from Goa, made with tender beef cubes simmered in a tangy vinegar-based sauce infused with aromatic spices like cumin, coriander, cinnamon, and dried red chilies, then finished with ghee for richness. This hearty dish offers a perfect balance of heat, acidity, and depth, ideal for serving with rice or naan.
Ingredients
Scale
Main Ingredients
- 2 pounds beef (cubed)
- 5 tablespoons ghee (clarified butter)
- 2 onions (sliced)
- 6 cloves garlic (minced)
- 1 inch ginger (minced)
- 5 dried red chilies
- 1 tablespoon cumin seeds
- 1 tablespoon coriander seeds
- 1 teaspoon turmeric powder
- 1 teaspoon cinnamon powder
- 1 teaspoon cardamom powder
- 1/2 cup vinegar
- 1/2 cup water
- Salt to taste
Instructions
- Heat ghee: Warm 2 tablespoons of ghee in a large pot over medium heat to prepare for sautéing the aromatics.
- Sauté onions: Add the sliced onions to the pot and cook until they turn soft and golden brown, developing a deep flavor base for the curry.
- Add garlic and ginger: Stir in the minced garlic and ginger, cooking for an additional 2 minutes to release their fragrant aromas.
- Roast spices: In a separate small pan, dry roast the cumin seeds, coriander seeds, dried red chilies, turmeric, cinnamon, and cardamom until fragrant, which enhances the flavor complexity.
- Grind spices: Use a spice grinder or mortar and pestle to grind the roasted spice mixture into a fine powder for even distribution in the curry.
- Cook spices: Add the ground spice powder to the pot with the sautéed onions, garlic, and ginger, stirring well and letting the spices cook for 2 minutes to deepen the flavor.
- Add beef: Incorporate the cubed beef into the pot, mixing thoroughly to coat all pieces with the aromatic spice mixture.
- Add liquids and season: Pour in the vinegar and water, and add salt to taste; these liquids will help tenderize the beef and meld the flavors.
- Simmer: Bring the curry mixture to a boil, then reduce heat to low, cover the pot, and simmer gently for 1.5 to 2 hours until the beef is tender and flavors meld.
- Stir occasionally: Check and stir the curry periodically, adding more water if needed to prevent sticking or drying out.
- Fry beef vindaloo: In a separate pan, heat the remaining 3 tablespoons of ghee and lightly fry the cooked beef vindaloo for 5 minutes until the sauce thickens and the flavors intensify.
- Serve: Serve the hot beef vindaloo with steamed rice or naan bread for a complete and satisfying meal.
Notes
- For a milder version, reduce the number of dried red chilies or remove the seeds before roasting.
- Vinegar is essential for the authentic tangy flavor; malt vinegar or white vinegar works best.
- Slow simmering ensures tender beef and rich flavor development.
- Using ghee adds a distinctive richness; substitute with oil if unavailable.
- Can be refrigerated for up to 3 days and flavors improve after resting overnight.
