Beef Vindaloo Recipe

Authentic beef vindaloo curry with rice on white counter

This authentic Beef Vindaloo brings the bold, fiery flavors of Goa into your kitchen with tender beef simmered in a tangy, spicy curry sauce. Slow-cooked for depth and double-marinated for layers of flavor, it’s the ultimate restaurant-quality Indian curry you can make at home.

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Course: Dinner, Main Course

Cuisine: Goan, Indian, Portuguese-Indian

Prep Time: 30

Cook Time: 2

Marination Time: 8

Total Time: 10 30

Servings:

Calories: 420kcal

Cost: $25

Equipment

Heavy-bottomed Dutch oven or pot
Spice grinder
Blender
Sharp knife
Wooden Spoon

Ingredients

For the Vindaloo Paste

12–15 dried Kashmiri red chilies deseeded, soaked
1 tablespoon coriander seeds
1 teaspoon cumin seeds
1 teaspoon black peppercorns
4–5 cloves
1 inch cinnamon stick
1 teaspoon turmeric powder
8–10 cloves garlic
2 inch fresh ginger
3–4 tablespoon white vinegar
1 tablespoon palm vinegar (or extra white vinegar)
1 teaspoon jaggery or brown sugar

For the Beef Vindaloo

2 lbs beef chuck or stew meat cubed
3 large onions thinly sliced
4–5 tomatoes chopped
2 bay leaves
1 teaspoon mustard seeds
4–5 green chilies slit lengthwise
1 cup beef stock or water
3 tablespoon coconut oil (or vegetable oil)
Salt to taste
Fresh cilantro for garnish

Instructions

Soak chilies, roast spices, grind with garlic, ginger, vinegar, jaggery, and combine into paste.
Coat beef with half the paste, marinate 2 hrs or overnight, bring to room temp before cooking.
Heat oil, splutter mustard seeds and bay, sauté onions until golden, stir in paste and tomatoes.
Add marinated beef, sear, pour stock, simmer covered 1.5–2 hrs until tender.
Adjust salt, rest 30 mins, garnish with cilantro before serving.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition