Salefork

Dinner for 4

Beef Vindaloo

Beef chuck simmers with a vinegar-spice paste, onions, tomato, mustard seeds, and curry leaves until richly tender.

$5.54per serving $$$
170 minstart to table
4servings

IndianHigh-proteinFamilyDinners

Ingredients

  • 800 g / 1.6 lb beef chuck
  • 1 1/2 tsp salt
  • 6 tbsp kashmiri chilli powder - test spiciness before using!
  • 2 tsp coriander seeds
  • 3 tsp cumin seeds
  • 4 cardamom pods
  • 2 tsp cinnamon powder
  • 1/2 tsp black peppercorns
  • 2 tbsp fresh ginger
  • 10 cloves garlic
  • 1 tsp brown sugar
  • 1 tsp fenugreek seeds
  • 1/4 tsp turmeric powder
  • 7 tbsp white vinegar
  • 2 cups water
  • 50 g / 3 tbsp ghee or unsalted butter
  • 1 onion
  • 2 tsp ginger
  • 4 cloves garlic
  • 1 1/2 tsp black mustard seeds
  • 2 tbsp tomato paste
  • 10 curry leaves
  • 2 cups beef stock
  • 2 tbsp coriander/cilantro leaves

Steps

  1. Blend the Kashmiri chili, coriander seeds, cumin seeds, cardamom, cinnamon, peppercorns, ginger, garlic, sugar, fenugreek, turmeric, and vinegar into a paste.
  2. Coat the beef with the paste and let it stand for 30 minutes.
  3. Heat the ghee in a large pot, brown the beef in batches, and set it aside.
  4. Cook the onion, mustard seeds, remaining ginger, and remaining garlic in the pot for 10 minutes.
  5. Return the beef to the pot and add the tomato paste, curry leaves, beef stock, and water.
  6. Cover and simmer gently for 1 hour and 45 minutes, then stir in the coriander leaves and check that the beef reaches at least 160 F.

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