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Traditional Beef Vindaloo a Taste of Goa in Every Bite

A delicious Traditional Beef Vindaloo a Taste of Goa in Every Bite recipe that will impress your family and friends
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 6
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Vindaloo Paste
  • 10-12 dried Kashmiri red chilies
  • 1 tablespoon coriander seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black peppercorns
  • 6-8 garlic cloves
  • 2- inch piece of fresh ginger chopped
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon cinnamon powder
  • 4-5 cloves
  • 1/2 cup vinegar preferably palm vinegar
For the Curry
  • 2 lbs beef chuck cut into 1.5-inch cubes
  • 3 tablespoons vegetable oil
  • 2 large onions finely sliced
  • 2 teaspoons sugar
  • 1 teaspoon tamarind paste
  • 1 cup water or beef stock
  • Salt to taste
For Garnish
  • Fresh cilantro leaves chopped
  • 1 onion sliced and fried until crispy (optional)

Method
 

Prepare the Vindaloo Paste
  1. Soak dried red chilies in warm water for 20 minutes until softened
  2. Dry roast coriander seeds, cumin seeds, black peppercorns, and cloves in a pan until fragrant (2-3 minutes)
  3. Combine soaked chilies, roasted spices, garlic, ginger, turmeric, cinnamon, and vinegar in a blender
  4. Blend into a smooth paste, adding a little water if needed
Marinate the Beef
  1. Place beef cubes in a large bowl and add the vindaloo paste
  2. Mix thoroughly, ensuring all pieces are well coated
  3. Cover and refrigerate for at least 4 hours, preferably overnight
Cook the Curry
  1. Heat oil in a heavy-bottomed pot over medium heat
  2. Add sliced onions and cook until golden brown (12-15 minutes)
  3. Add marinated beef and cook for 8-10 minutes, stirring occasionally
  4. Add sugar, tamarind paste, and salt to taste
  5. Pour in water or stock, bring to a boil, then reduce heat to low
  6. Cover and simmer for 1.5-2 hours until beef is tender
  7. If the curry is too thin, uncover and simmer until desired consistency
Serve
  1. Garnish with fresh cilantro and fried onions if using
  2. Serve hot with steamed rice, naan, or crusty bread

Notes

Enjoy your delicious creation!