Beef Vindaloo
12 July, 2024
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Beef vindaloo
Beef Vindaloo is a popular and flavorful Indian curry known for its spicy and tangy taste. The dish has its origins in the Goan region of India, where it was influenced by Portuguese cuisine. Vindaloo is derived from the Portuguese dish Carne de Vinha d'Alhos, which means meat marinated in wine and garlic. The Indian version substitutes vinegar for the wine and incorporates a blend of Indian spices.
Ingredients
For the Marinade:
- 2 pounds beef cut into cubes
- 1/2 cup white vinegar
- 6 cloves garlic minced
- 2 inches fresh ginger grated
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground turmeric
- 1 teaspoon mustard seeds
- 1-2 teaspoons cayenne pepper adjust to taste
- 1 teaspoon ground black pepper
- 1 teaspoon salt
For the Curry:
- 3 tablespoons vegetable oil
- 2 large onions finely chopped
- 2 tomatoes chopped
- 1 cinnamon stick
- 4-5 green cardamom pods
- 4-5 cloves
- 2-3 dried red chilies optional, for extra heat
- 1 cup beef broth or water
- Fresh cilantro chopped
Instructions
Marinate the Beef:
- In a large bowl, combine the beef cubes with the vinegar, minced garlic, grated ginger, ground cumin, ground coriander, turmeric, mustard seeds, cayenne pepper, black pepper, and salt.
- Mix well to ensure the beef is thoroughly coated. Cover and refrigerate for at least 2 hours, preferably overnight.
Prepare the Curry:
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the chopped onions and cook until they are golden brown, about 10 minutes.
- Add the chopped tomatoes, cinnamon stick, cardamom pods, cloves, and dried red chilies (if using). Cook for another 5 minutes until the tomatoes break down and the spices become fragrant.
Cook the Beef:
- Add the marinated beef and all the marinade to the pot. Cook, stirring frequently, until the beef is browned on all sides.
- Pour in the beef broth or water, stirring to combine.
- Bring to a boil, then reduce the heat to low. Cover and simmer for 1.5 to 2 hours, or until the beef is tender and the sauce has thickened. Stir occasionally and add more broth or water if needed to prevent the curry from drying out.
Serve:
- Garnish with chopped fresh cilantro.
- Serve hot with steamed rice, naan, or other Indian breads.
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