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Vindaloo
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. **
👥 4 Servings⏱️ Prep & Cook: 2h 50m⏳ Prep: 20 min🔥 Cook: 2h 30m👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●food processor
- ●oven
- ●pot
- ●blender
📝 Preparation Steps
1
Salt beef: Toss beef in salt.
2
Check spiciness of kashmiri chilli powder and adjust if desired. See Spiciness Note below.
3
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.
water2 cups
4
Marinate beef: Mix beef in curry paste, cover, then marinate ⏱️ 2 hours. (Note: marinade is fairly thin - the water cooks down during slow cooking.)
water2 cups
5
Preheat oven to 190°C/375°F (170°C fan).
6
Curry sauce: Melt ghee over medium high. Cook onion, ginger and garlic until they become translucent - about ⏱️ 3 minutes.
onion (, finely chopped (brown, yellow, white))1fresh ginger (, roughly chopped)2 tbspginger (, finely grated)2 tsp
7
Mustard seeds: Add black mustard seeds then cook until onion is tinged with gold. Stir in tomato paste, cook ⏱️ 1 minute.
onion (, finely chopped (brown, yellow, white))1tomato paste2 tbsp
8
Puree sauce: Add beef stock, stir. Transfer into a jug then use a stick blender to puree until smooth. Pour back into the pot.
beef stock (, low sodium (if using homemade, add 1/2 tsp salt))2 cups
9
Add beef: Add beef and curry leaves, stir then bring to boil.
curry leaves (, fresh (Note 6))10
10
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).
11
Serve: Garnish with coriander, then serve over basmati rice with a side of naan!
Nutrition Facts
calories
441 kcal
fat Content
29 g
serving Size
1 serving
fiber Content
3 g
sugar Content
3 g
sodium Content
803 mg
protein Content
35 g
trans Fat Content
1 g
cholesterol Content
136 mg
carbohydrate Content
12 g
saturated Fat Content
14 g
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