Description
A flavorful and tender Beef Vindaloo recipe, featuring a rich and spicy curry paste made with Kashmiri chilli powder and aromatic spices, slow-cooked in the oven until the beef is melt-in-your-mouth tender and the sauce thickens beautifully. This traditional Goan-inspired dish is perfect for serving with basmati rice and naan bread.
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 spiciness as desired)
- 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 teaspoons salt to season the meat thoroughly.
- Adjust chilli powder spiciness: Test the Kashmiri chilli powder’s heat level and adjust quantity if needed to suit your spice preference.
- Prepare curry paste: Place coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon powder, black peppercorns, fresh ginger, garlic cloves, brown sugar, fenugreek seeds, turmeric powder, Kashmiri chilli powder, white vinegar, and 1 cup of water into a Nutribullet or small food processor. Blitz until smooth. Pour this paste over the beef. Add the remaining 1 cup water into the blender, shake to clean out leftover paste, then pour this over the beef as well.
- Marinate beef: Mix the beef cubes thoroughly with the curry paste, cover, and let it marinate for 2 hours at room temperature, allowing the flavors to infuse.
- Preheat oven: Preheat your oven to 190°C (375°F) or 170°C (340°F) if using a fan oven.
- Prepare curry sauce base: Melt the ghee or butter in a pot over medium-high heat. Add the finely chopped onion, freshly grated ginger, and minced garlic. Cook until the onion becomes translucent, approximately 3 minutes.
- Add mustard seeds and tomato paste: Stir in the black mustard seeds and cook until the onion mixture takes on a golden hue. Add the tomato paste and cook for an additional 1 minute to thicken and deepen the sauce flavor.
- Puree sauce: Pour in the low sodium beef stock and stir to combine. Transfer the sauce to a jug and use a stick blender to puree it until smooth. Return the pureed sauce back into the pot.
- Add beef and curry leaves: Add the marinated beef and fresh curry leaves to the pot. Stir well 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 tender enough to fall apart and the sauce has darkened and thickened considerably. If the sauce hasn’t reduced enough, you can leave it uncovered and cook for a bit longer.
- Serve: Garnish the vindaloo with roughly chopped coriander leaves. Serve hot over fluffy basmati rice with a side of naan bread for a complete meal.
Notes
- Note 1: Use beef chuck as it becomes tender and flavorful with slow cooking.
- Note 2: Kashmiri chilli powder is mild and vibrant red but test its spiciness to avoid overpowering the dish.
- Note 3: Fenugreek seeds add a distinctive aroma and slight bitterness balancing the curry flavors.
- Note 4: Ghee or unsalted butter provides richness and depth to the curry sauce.
- Note 5: Black mustard seeds add a nutty, pungent flavor typical of Indian curries.
- Note 6: Fresh curry leaves enhance the authentic flavor profile of the vindaloo.
- Note 7: If the sauce is not thick enough after cooking, return the pot to the stovetop and simmer uncovered until the desired consistency is reached.
- Prep Time: 20 minutes
- Cook Time: 2 hours 30 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Indian
