Description
This authentic Goan Beef Vindaloo is a rich, spicy Indian curry known for its vibrant red color and tangy flavor, achieved through a blend of Kashmiri chili powder, vinegar, and aromatic spices. Slow-cooked in the oven until the beef is fall-apart tender, the dish offers a perfect balance of heat and acidity, ideal when served with basmati rice and naan.
Ingredients
Scale
Beef
- 800g / 1.6 lb beef chuck, cut into 3cm / 1.2” cubes
- 1 1/2 tsp salt
Curry Paste
- 6 tbsp Kashmiri chilli powder – test spiciness before using
- 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
- 1 tsp brown sugar
- 1 tsp fenugreek seeds
- 1/4 tsp turmeric powder
- 7 tbsp white vinegar
- 2 cups water
Curry Sauce
- 50g / 3 tbsp ghee or unsalted butter
- 1 onion, finely chopped
- 2 tsp ginger, finely grated
- 4 garlic cloves, finely minced
- 1 1/2 tsp black mustard seeds
- 2 tbsp tomato paste
- 10 fresh curry leaves
- 2 cups low sodium beef stock
Garnish
- 2 tbsp coriander/cilantro leaves, roughly chopped
Instructions
- Salt beef: Toss the beef cubes evenly with salt to season the meat thoroughly before marinating.
- Check Kashmiri chilli spiciness: Taste the Kashmiri chilli powder to ensure the spice level suits your preference and adjust accordingly.
- Make curry paste: Combine all curry paste ingredients in a Nutribullet or small food processor with 1 cup of water and blitz until smooth. Pour the paste over the beef. Add remaining 1 cup water into the blender, shake to clean, then pour over the beef to ensure all marinade is used.
- Marinate beef: Mix the beef thoroughly with the curry paste, cover, and refrigerate to marinate for 2 hours. The marinade will be thin, but it will cook down during slow cooking.
- Preheat oven: Set the oven to 190°C (375°F) conventional or 170°C fan.
- Cook aromatics: In a pot, melt ghee over medium-high heat. Add the finely chopped onion, grated ginger, and minced garlic and cook for about 3 minutes until translucent.
- Add mustard seeds and tomato paste: Stir in black mustard seeds and cook until onions turn golden. Then stir in tomato paste and cook for 1 minute to develop the flavor.
- Puree sauce: Add beef stock and stir to combine. Transfer mixture to a jug and use a stick blender to puree until smooth. Return the smooth sauce to the pot.
- Add beef and curry leaves: Incorporate the marinated beef and fresh curry leaves into the pot. Stir to combine and bring to a boil.
- Slow cook in the oven: Cover the pot with a lid and place it in the preheated oven. Cook for 2 hours or until the beef is fall-apart tender and the sauce has darkened and thickened. If the sauce is not thick enough, reduce uncovered on the stove afterward.
- Serve: Garnish with chopped coriander leaves and serve hot over basmati rice with naan on the side.
Notes
- Spiciness: The dish rates 7-8 out of 10 on the heat scale, moderately spicy but not overwhelming.
- Adjust Kashmiri chilli powder spiciness by replacing some with sweet and smoked paprika if too hot.
- Beef chuck is ideal for slow cooking to achieve tender meat; lamb or pork shoulder are good alternatives; chicken thighs require shorter cook time.
- Use ghee or unsalted butter for authentic flavor; ghee adds a richer taste.
- Black mustard seeds and fresh curry leaves are essential for authentic aroma and flavor; substitutes may change the taste.
- The sauce thickens and darkens through oven slow cooking for flavor depth; slow cookers and instant pots do not replicate this effect.
- Leftovers keep for up to 5 days refrigerated but are best eaten fresh or the next day for maximum flavor.
Nutrition
- Serving Size: 1 serving (without rice)
- Calories: 480 kcal
- Sugar: 4 g
- Sodium: 480 mg
- Fat: 28 g
- Saturated Fat: 12 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 4 g
- Protein: 45 g
- Cholesterol: 110 mg
