Spicy Tangy Beef Curry — Beef Vindaloo
A fiery Goan curry of beef in a vinegar-and-chilli paste with garlic, cumin, and warm spices, balanced by a touch of jaggery and slow-cooked until fork-tender.
Indian
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Pat 440g beef chuck dry, toss with 0.5 tsp salt and 0.5 tsp turmeric, rest 5 minutes. Toast 2 tsp cumin seeds, 1 tsp peppercorns, 8 cloves, 3 cinnamon sticks in a dry skillet over medium heat 90 seconds until fragrant. Cool 1 minute, grind to powder. Blend ground spices with 4 tsp Kashmiri chilli powder, 1 tsp cayenne, 12 garlic cloves, 3 pieces ginger, 5 tbsp vinegar, 0.5 tsp turmeric, 0.5 tsp salt into a smooth thick paste. Finely chop 2 medium onions and 2 small tomatoes.
Bloom
Heat 4 tbsp oil in a heavy saucepan over medium-high heat. Add 2 bay leaves and chopped onions, cook 7 minutes stirring until deep golden brown. Add vindaloo paste, cook 4 minutes on medium-low stirring until oil separates and masala turns deep mahogany.
Build
Add chopped tomatoes, cook 3 minutes on medium-low mashing until tomatoes break down. Add beef, toss to coat thoroughly with masala, sear 4 minutes on medium-high stirring until edges colour.
Braise
Pour in 500ml (2 cups) hot water and 1.5 tsp jaggery, stir well. Cover and reduce heat to low, simmer 35 minutes stirring once until beef is fork-tender.
Reduce
Uncover and simmer on medium 3 minutes until gravy is thick, glossy, and clings tightly to meat. Rest 2 minutes off heat.
Plate
Garnish with 2 tbsp fresh coriander and serve with sannas, pao bread, or steamed basmati rice, lime pickle, and roasted papad alongside.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.