Description

Beef Vindaloo is a spicy, flavorful curry that combines tender beef with a blend of aromatic spices, including cumin, coriander, turmeric, and dried red chilies. The tangy vinegar kick and slow-cooked beef make this dish a crowd favorite for spice lovers. Enjoy this rich and hearty meal with rice or naan.

Ingredients

1 lb Beef (cubed)

2 tbsp Ghee

2 Onions (sliced)

4 Garlic cloves (minced)

1 tbsp Ginger (minced)

4 Dried Red Chilies

1 tbsp Cumin Seeds

1 tbsp Coriander Seeds

1 tsp Turmeric

1 Cinnamon Stick

3 Cardamom Pods

2 tbsp Vinegar

1 cup Water

Salt to taste

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Instructions

Sauté Onions: Heat ghee in a large pot over medium heat. Add sliced onions and sauté until golden brown.
Add Garlic & Ginger: Stir in minced garlic and ginger, cooking for 2 minutes.
Roast Spices: Dry roast cumin, coriander, dried chilies, turmeric, cinnamon, and cardamom in a separate pan until fragrant. Grind into a fine powder.
Cook Spices: Add the ground spice mixture to the pot and cook for 2 minutes.
Add Beef: Stir in cubed beef, followed by vinegar, water, and salt. Bring to a boil.
Simmer: Lower the heat, cover the pot, and simmer for 1.5 to 2 hours until the beef is tender.
Thicken Sauce: Fry the cooked beef in the remaining ghee for 5 minutes to thicken the sauce.
Serve: Serve hot with rice or naan bread.

Notes

Vegetarian Option: Substitute beef with cauliflower, potatoes, or paneer for a vegetarian version.
Milder Flavor: Reduce the number of dried chilies or omit them for a less spicy dish.
Creamy Vindaloo: Add coconut milk for a creamy texture to balance the heat.