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Beef Vindaloo Curry: A Spicy Delight for Your Dinner Table

  • Author: Dottie
  • Total Time: 135 minutes
  • Yield: 4-6 servings 1x

Description

Experience the bold and tangy flavors of Beef Vindaloo, featuring tender beef simmered in a rich, spicy sauce. This dish is a perfect blend of aromatic spices and a hint of sweetness, making it a delightful meal served with rice or naan. Ideal for spice lovers, it’s sure to impress at any dinner table.

Ingredients

Scale
  • 2 lbs beef (chuck or brisket), cut into 1-inch cubes
  • 2 tablespoons vegetable oil
  • 2 large onions, finely chopped
  • 4 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 2–3 green chilies, slit (adjust to taste)
  • 1 teaspoon turmeric powder
  • 2 teaspoons cumin powder
  • 2 teaspoons coriander powder
  • 1 teaspoon black pepper powder
  • 1 teaspoon cinnamon powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon fenugreek seeds
  • 1 cup tamarind pulp (or 1/4 cup tamarind paste mixed with water)
  • 1/2 cup white vinegar
  • 2 tablespoons jaggery or brown sugar
  • Salt to taste
  • Fresh cilantro, chopped (for garnish)

Instructions

  1. In a large bowl, combine the beef cubes with turmeric powder, cumin powder, coriander powder, black pepper powder, and salt. Mix well to ensure the beef is evenly coated with the spices.
  2. Add the tamarind pulp and white vinegar to the beef mixture. This will not only add flavor but also help tenderize the meat.
  3. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 2 hours, or preferably overnight.
  4. Heat the vegetable oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
  5. Once the oil is hot, add the mustard seeds and fenugreek seeds. Sauté them until they start to crackle, about 30 seconds.
  6. Add the finely chopped onions to the pot. Cook the onions, stirring frequently, until they turn golden brown, about 10-15 minutes.
  7. Stir in the minced garlic, grated ginger, and slit green chilies. Sauté for another 2-3 minutes until fragrant.
  8. Add the marinated beef to the pot. Stir well to combine the beef with the onion mixture. Cook for about 5-7 minutes, allowing the beef to brown slightly.
  9. Add the cinnamon powder and mix well.
  10. Pour in enough water to cover the beef (about 2-3 cups). Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 1.5 to 2 hours, or until the beef is tender. Stir occasionally and check if you need to add more water to prevent sticking.
  11. Once the beef is tender, taste the curry and adjust the seasoning. If you prefer a bit of sweetness, add the jaggery or brown sugar at this stage. Stir well to combine.
  12. If the curry is too thick for your liking, add a little more water to reach your desired consistency.
  13. Let the curry simmer uncovered for an additional 10-15 minutes to allow the flavors to meld together.
  14. Once done, remove the pot from heat and let it sit for a few minutes.
  15. Serve the beef vindaloo hot, garnished with freshly chopped cilantro.
  16. This dish pairs beautifully with steamed basmati rice, naan, or roti.
  17. For an extra touch, serve it with a side of cooling yogurt or raita to balance the heat.

Notes

  • Adjust the number of green chilies based on your spice preference.
  • Marinating overnight enhances the flavor significantly.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • Prep Time: 15 minutes
  • Cook Time: 120 minutes

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Find it online: https://www.sweetbananachef.com/beef-vindaloo-curry/