Description
Indulge in the vibrant flavors of Traditional Beef Vindaloo, a classic Goan dish renowned for its spicy and tangy profile. This recipe features tender beef marinated in a robust blend of spices and vinegar, creating a culinary experience that excites the palate. Perfect for gatherings or cozy dinners, serve it over fluffy basmati rice or with warm naan for a memorable meal.
Ingredients
Scale
- 2 lbs beef chuck roast, cut into bite-sized pieces
- 2 medium sweet onions, finely chopped
- 8 cloves garlic, minced
- 1-inch piece fresh ginger, grated
- 1/2 cup malt vinegar
- 1 tsp cayenne pepper (adjust to taste)
- 2 tsp cumin seeds
- 2 tsp coriander seeds
- 1 tsp black peppercorns
- 4 cardamom pods
- Salt to taste
- 3 tbsp vegetable oil
- Water as needed
Instructions
- 1. Marinate the Beef: In a large bowl, combine beef, vinegar, garlic, ginger, cayenne pepper, and salt. Let it marinate for at least one hour or overnight for maximum flavor.
- 2. Prepare the Spice Mix: Toast cumin seeds, coriander seeds, black peppercorns, and cardamom pods in a dry skillet until fragrant (about 2 minutes). Cool and grind into a fine powder.
- 3. Sauté Onions: Heat oil in a large pot over medium heat. Sauté onions until golden brown (about 5 minutes).
- 4. Combine Ingredients: Add marinated beef and remaining marinade to the pot. Cook for about 8 minutes until browned.
- 5. Simmer: Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer uncovered for about 2 hours until beef is tender.
- 6. Serve: Adjust seasoning if necessary and serve hot with basmati rice or naan.
- Prep Time: 20 minutes
- Cook Time: 120 minutes
- Category: Main
- Method: Slow Cooking
- Cuisine: Goan
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 3g
- Sodium: 720mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 110mg