Vindaloo
User Reviews
5
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Prep Time
20 mins
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Cook Time
2 hrs 30 mins
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Marinating
2 hrs
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Servings
4 - 5 people
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Calories
441 kcal
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Course
Main Course
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Cuisine
Indian
Vindaloo
Description
This Vindaloo recipe centers on beef chuck cubes marinated in a paste blending Kashmiri chili powder, coriander, cumin, cloves, cardamom, cinnamon, black peppercorns, ginger, garlic, sugar, fenugreek seeds, turmeric, and white vinegar. The marinade infuses the meat with a tangy, spicy backbone. After marinating, the beef is slow-cooked in an oven with a sauce made from ghee, onions, ginger, garlic, mustard seeds, tomato paste, fresh curry leaves, and beef stock.
The slow oven cooking caramelizes the sauce and tenderizes the beef to a fall-apart texture, while evaporation thickens the sauce and concentrates flavors. The dish offers medium to high heat, governed by the Kashmiri chili powder's potency, which should be tested beforehand and adjusted as needed. The balance of aromatic spices melds with the vinegar’s acidity to create a complex curry that's hearty and bold.
Vindaloo can be served alongside rice or breads, and leftover curry keeps well for up to five days refrigerated. For milder or differing proteins like lamb, pork, or chicken, cooking times and methods should be adapted accordingly. Ingredients like ghee, mustard seeds, and fresh curry leaves contribute key authentic flavors, with substitutes noted.
Ingredients
- 800g / 1.6 lb beef chuck , cut into 3cm / 1.2" cubes (Note 1)
- 1 1/2 tsp salt
Curry paste:
- 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 ginger roughly chopped, fresh
- 10 garlic yes, 10!, cloves
- 1 tsp brown sugar
- 1 tsp fenugreek seeds (Note 3)
- 1/4 tsp turmeric powder
- 7 tbsp white vinegar
- 2 cups water
Curry sauce:
- 50g / 3 tbsp ghee Note 4, or unsalted butter
- 1 onion , finely chopped (brown, yellow, white)
- 2 tsp ginger , finely grated
- 4 garlic finely minced, cloves
- 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)
Garnish:
- 2 tbsp Coriander leaves roughly chopped, aka cilantro leaves
Instructions
- Salt beef: Toss beef in salt.
- Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
- 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.
- Marinate beef: Mix beef in curry paste, cover, then marinate 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
- Preheat oven to 190°C/375°F (170°C fan).
- Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
- Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
- Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
- Add beef: Add beef and curry leaves, stir then bring to boil.
- 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).
- Serve: Garnish with coriander, then serve over basmati rice with a side of naan!
Notes
- Taste Kashmiri chili powder before use, as its spiciness varies; adjust the quantity, substituting with smoked and regular paprika if needed.
- Beef chuck is preferred for its tenderness after slow cooking; brisket, ribs, or osso bucco may be used as alternatives.
- Other meats such as lamb shoulder or pork shoulder can be used; for chicken thighs, reduce oven cooking time and finish simmering the sauce separately.
- Use ghee or unsalted butter for richer flavor in the sauce.
- Fresh curry leaves are recommended for authentic flavor; dried curry leaves or garam masala can be used as substitutes.
- The sauce thickens with oven cooking; if not thick, reduce it on low heat on the stove after.
- Slow cook in the oven instead of slow cooker or pressure cooker to achieve proper caramelization and sauce consistency.
- Leftovers last up to 5 days refrigerated but are best eaten within one to two days to retain spice intensity.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4- 5 people
Amount Per Serving
Calories 441 kcal
% Daily Value*
| Calories | 441cal | 22% |
| Carbohydrates | 12g | 4% |
| Protein | 35g | 70% |
| Fat | 29g | 45% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 136mg | 45% |
| Sodium | 803mg | 33% |
| Potassium | 950mg | 20% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 527IU | 11% |
| Vitamin C | 47mg | 52% |
| Calcium | 105mg | 11% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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