Beef Vindaloo
Beef Vindaloo is a Goan dish which is fiery, tangy and with a pinch of sweetness, slow cooked to perfection. This underrated curry is super delicious and has a very distinct flavor! Beef vindaloo goes well with paratha, naan or steamed rice.
This curry is a gem especially on busy days or if you have guests over, you just need to give the curry a stir once in a while, so that it doesn’t stick to the bottom of the vessel and burn, it’s sooo easy to prepare once you have the masala prepared. You may prepare extra masala (by doubling the quantities) and store them in the refrigerator upto a week! Use Kashmiri chillies or else get ready to get ready to drink a gallon of water! 🥵😆
The first time I prepared beef vindaloo, I wasn’t quite impressed, as I had used the normal dried red chillies. But this time I used dried Kashmiri Red Chillies and I was able to immerse in the flavors. Also slow cooked meat is always ‘vere level’! Using a Dutch oven helps, or any vessel that has a heavy bottom. Like a heavy bottom earthen clay pot also does the job. I’d definitely recommend to prepare beef vindaloo the slow-cook way! As it makes a lot of difference..It tastes even better the next day, when reheated, the flavors just comes along too good!
Ingredients:
- 1/2 kg bone-in Beef
- 8-10 Kashmiri Red Chillies (soaked in hot water with vinegar )
- 1/4 cup Vinegar
- 1 tbsp Coriander seeds
- 1 tsp Cumin seeds
- 1 tsp Whole Pepper
- 4-5 cloves of Garlic
- 1 inch Ginger piece
- 1 tsp Mustard seeds
- 1 tsp coconut oil
- 3 Cloves
- 1 Cinnamon stick
- 1 tsp Jaggery powder
- 1/4 tsp Turmeric powder
- Salt, as required
- 2 tbsp Coconut oil
- 1 Medium Onion, finely chopped
- Curry leaves, optional
- Coriander leaves, to garnish
Instructions:
- Soak the dry Kashmiri Chillies in hot water (along with vinegar, optional) for 5-10 minutes.
- Grind all the ingredients from the ingredients list until jaggery powder to a paste and add in coconut oil, turmeric powder, and salt as required & marinate the washed beef pieces and allow to marinate for 4 hours if possible.
- In a Dutch-oven or a heavy bottom pot, pour the coconut oil and sauté the finely chopped onions until translucent and add in your curry leaves.
- Add in the marinated beef and slow cook for around 60-90 minutes, giving a mix every 15 minutes so that nothing sticks on the bottom.
- Once the meat is cooked tender, enjoy hot with paratha, naan or steamed rice!
Ps: If you want it more spicy you may add more black pepper and green chillies, we like it mild here!
