Vindaloo

Name: Vindaloo
Prep time: 20 min
Cook time: 150 min
Yield: 4
Cuisine: Indian
Ingredients: 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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Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. ** SPICE WARNING!!! Read Spiciness note below. **

cook 150 min

Indian

5.0 (107)

Ingredients

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!

Nutrition

Calories: 441 kcal
Carbohydrate Content: 12 g
Protein Content: 35 g
Fat Content: 29 g
Saturated Fat Content: 14 g
Trans Fat Content: 1 g
Cholesterol Content: 136 mg
Sodium Content: 803 mg
Fiber Content: 3 g
Sugar Content: 3 g
Serving Size: 1 serving

Vindaloo

Ingredients

Instructions

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