Vindaloo
Total Time
2 hours and 50 minutes
Prep Time
20 minutes
Cook Time
2 hours and 30 minutes
Rating
4.97 out of 5 stars
(87)
Ingredients
4 servings
- 800g / 1.6 lb beef chuck (, cut into 3cm / 1.2" cubes (Note 1)
- 1 1/2 tsp salt
- 6 tbsp Kashmiri chilli powder - TEST spiciness before using! (Note 2)
- 2 tsp coriander seeds
- 3 tsp cumin seeds
- 4 cloves
- 4 cardamom pods (green)
- 2 tsp cinnamon powder
- 1/2 tsp black peppercorns
- 2 tbsp fresh ginger (, roughly chopped)
- 10 garlic cloves (yes, 10!)
- 1 tsp brown sugar
- 1 tsp fenugreek seeds (Note 3)
- 1/4 tsp turmeric powder
- 7 tbsp white vinegar
- 2 cups water
- 50g / 3 tbsp ghee or unsalted butter (Note 4)
- 1 onion (, finely chopped (brown, yellow, white)
- 2 tsp ginger (, finely grated)
- 4 garlic cloves (, finely minced)
- 1 1/2 tsp black mustard seeds (Note 5)
- 2 tbsp tomato paste
- 10 curry leaves (, fresh (Note 6)
- 2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt)
- 2 tbsp coriander/cilantro leaves (, roughly chopped)
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Preparation
Step 1
Salt beef: Toss beef in salt.
Step 2
Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
Step 3
Curry Paste: Place Curry Paste ingredients in a Nutribullet or small food processor with 1 cup of the water. Blitz until smooth. Pour over beef. Pour remaining 1 cup water into Nutribullet, shake (to clean out remaining curry paste), then pour/scrape over beef.
Step 4
Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
Step 5
Preheat oven to 190°C/375°F (170°C fan).
Step 6
Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
Step 7
Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
Step 8
Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
Step 9
Add beef: Add beef and curry leaves, stir then bring to boil.
Step 10
Slow cook: Cover with a lid, then place in the oven for 2 hours or until beef is fall apart tender and the sauce has darkened in colour and thickened. (See Note 7 if sauce hasn't reduced enough).
Step 11
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!
Step 12
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