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Beef Vindaloo

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Spicy and tangy Indian curry made with tender chunks of beef, infused with a blend of aromatic spices and vinegar—classic Goan-style beef vindaloo.

Ingredients

Scale
  • 1 lb beef chuck, cut into 1-inch cubes
  • 2 Tbsp vegetable oil
  • 1 large onion, finely chopped
  • 4 garlic cloves, minced
  • 1-inch piece ginger, grated
  • 2 Tbsp white vinegar
  • 1 tsp sugar (optional)
  • 1 cup water or beef broth
  • Salt, to taste
  • 1 tsp cumin seeds
  • 1 tsp coriander seeds
  • 1/2 tsp black peppercorns
  • 1 tsp mustard seeds
  • 4 dried red chilies
  • 1 tsp turmeric powder
  • 1 tsp paprika

Instructions

  1. Toast cumin, coriander, peppercorns, mustard seeds, and red chilies in a dry pan until fragrant. Grind into a powder and mix with turmeric and paprika.
  2. Blend garlic, ginger, and half the spice mix with vinegar to make a paste.
  3. Marinate beef in the spice paste with salt for at least 30 minutes (up to 4 hours refrigerated).
  4. Heat oil in a large pot over medium-high heat. Sear beef in batches until browned. Set aside.
  5. Add onions to the pot and sauté until golden brown. Stir in remaining spice mix and sugar. Cook for 1–2 minutes.
  6. Return beef to the pot. Add water or broth. Stir well and bring to a simmer.
  7. Cover and cook on low heat for 1.5–2 hours until beef is tender and sauce thickens. Adjust seasoning as needed.
  8. Serve hot with rice or naan, garnished with cilantro if desired.

Notes

  • Marinating longer enhances the flavor.
  • Can substitute beef with lamb or chicken.
  • Tastes better the next day—great for meal prep.
  • Control spice level by adjusting the number of dried chilies.

Nutrition

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