Beef Vindaloo
Beef chuck simmers in a bold, spicy curry sauce until tender. Serve it over basmati rice with naan and yogurt.
By Cookin' Kitchen
- Total: 4 hours 50 minutes
- Makes: 4 people
Recipe
Beef Vindaloo
Beef chuck simmers in a bold, spicy curry sauce until tender. Serve it over basmati rice with naan and yogurt.
Cookin' · https://cookin.club/recipes/beef-vindaloo
- Prep
- 20 minutes
- Cook
- 2 hours 30 minutes
- Rest
- 2 hours
- Total
- 4 hours 50 minutes
- Makes
- 4 people
Ingredients
For 4 people
Beef
Curry paste
Curry sauce
Garnish
Equipment
- Small food processor
- Oven
- Pot with lid
- Jug
- Stick blender
Instructions
Step 1: Toss the beef with the salt.
Step 2: Taste the Kashmiri chilli powder and adjust the amount if desired.
Tip: See the notes for ways to adjust the heat.
Step 3: Place the curry paste ingredients in a small food processor with 1 cup of the water. Blend until smooth, then pour the paste over the beef. Pour the remaining 1 cup water into the processor and shake to loosen any remaining paste. Pour or scrape it over the beef.
Step 4: Mix the beef with the curry paste, cover and marinate for 2 hours.
Tip: The marinade will be fairly thin; the water cooks down during slow cooking.
Step 5: Preheat the oven to 190°C/375°F (170°C fan).
Step 6: Melt the ghee over medium-high heat. Add the onion, ginger and garlic and cook until translucent, about 3 minutes.
Step 7: Add the black mustard seeds and cook until the onion is tinged with gold. Stir in the tomato paste and cook for 1 minute.
Step 8: Add the beef stock and stir. Transfer the mixture to a jug and blend with a stick blender until smooth. Pour it back into the pot.
Step 9: Add the beef and curry leaves. Stir, then bring to a boil.
Step 10: Cover the pot and place it in the oven for 2 hours, or until the beef is fall-apart tender and the sauce has darkened and thickened.
Tip: If the sauce has not reduced enough, see the notes for how to thicken it.
Step 11: Garnish with coriander and serve over basmati rice with naan.
Notes
Adjusting the heat
To reduce the heat, replace each tablespoon of Kashmiri chilli powder you omit with 1 teaspoon sweet or regular paprika and 1 teaspoon smoked paprika. Add pure chilli powder or cayenne at the end if you want more heat. The curry may not be as red.
Storage
Refrigerate leftovers for up to 5 days. The curry can also be frozen, though no storage duration is specified.
Serving
Serve with basmati rice, naan and plain yogurt. The nutrition information excludes rice.
Nutrition per person
- Calories
- 441 kcal
- Fat
- 29 g
- Saturated fat
- 14 g
- Carbohydrates
- 12 g
- Sugar
- 3 g
- Fiber
- 3 g
- Protein
- 35 g
- Sodium
- 803 mg
- Cholesterol
- 136 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Beef chuck cooks slowly in a vivid, richly spiced sauce sharpened with vinegar. Marinate the beef in a freshly blended curry paste, then bake it until tender and the sauce has thickened.
Kashmiri chilli brings both heat and color. Taste yours before measuring, since its spiciness can vary. Serve the curry over basmati rice with naan and yogurt.
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