Description
Beef Vindaloo is a spicy and tangy Indian curry dish with Portuguese roots, made with tender beef simmered in a rich, vinegar-based sauce infused with garlic, chili, and warm spices.
Ingredients
Units
Scale
- 2 lbs beef chuck, cut into 1-inch cubes
- 2 tablespoons oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2 tablespoons white vinegar
- 1 tablespoon sugar
- 2 teaspoons paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground cloves
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 cup beef broth or water
- Fresh cilantro for garnish (optional)
Instructions
- In a bowl, combine vinegar, sugar, paprika, cayenne, cumin, coriander, cinnamon, turmeric, cloves, black pepper, and salt. Set aside.
- Heat oil in a large pot or Dutch oven over medium heat. Add onions and sauté until golden brown.
- Add garlic and ginger and cook for 1 minute.
- Add the spice mixture and stir well to combine, cooking for another minute until fragrant.
- Add beef cubes and cook until browned on all sides.
- Pour in beef broth, bring to a boil, then reduce heat, cover, and simmer for 1.5 to 2 hours until beef is tender.
- Uncover and simmer for an additional 10-15 minutes to thicken sauce if needed.
- Garnish with fresh cilantro and serve with rice or naan.
Notes
- This dish is traditionally quite spicy, so adjust the cayenne to your taste.
- It tastes even better the next day after the flavors meld.
- You can use lamb or pork instead of beef if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 4g
- Sodium: 580mg
- Fat: 28g
- Saturated Fat: 11g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 105mg