Spicy authentic Indian curry

Name: Spicy authentic Indian curry
Prep time: 20 min
Cook time: 150 min
Total time: 170 min
Cuisine: Indian
Ingredients: 800g / 1.6 lb beef chuck, cut into 3cm / 1.2" cubes; 1 1/2 tsp salt; 6 tbsp Kashmiri chilli powder (adjust based on spiciness test); 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; 50g / 3 tbsp ghee or unsalted butter; 1 onion, finely chopped (brown, yellow, white); 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 beef stock, low sodium; 2 tbsp coriander/cilantro leaves, roughly chopped

fromyummyflavorsrecipes.com yummyflavorsrecipes.com/recipes/beef-vindaloo

A bold, spicy Indian curry featuring tender chunks of beef slow-cooked in a vibrant red sauce packed with aromatic spices and a satisfying heat that curry lovers crave.

170 min

cook 150 min

Indian

4.8 (87)

Ingredients

Instructions

Toss beef in salt.
Check spiciness of kashmiri chilli powder and adjust if desired. Taste a small amount before using the full quantity in the recipe.
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.
Mix beef in curry paste, cover, then marinate 2 hours. Note that the marinade is fairly thin - the water cooks down during slow cooking.
Preheat oven to 190°C/375°F (170°C fan).
Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about 3 minutes.
Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook 1 minute.
Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
Add beef and curry leaves, stir then bring to boil.
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.
Garnish with coriander, then serve over basmati rice with a side of naan!

Nutrition

Calories: 441 calories

Spicy authentic Indian curry

Ingredients

Instructions

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