Description
A traditional Goan beef vindaloo recipe featuring tender beef simmered in a spicy, tangy vinegar sauce packed with garlic, chili, and warm Indian spices.
Ingredients
2 lbs beef chuck, cubed
3 tbsp vinegar
2 tbsp oil
2 onions, sliced
6 dried Kashmiri red chilies
1 tbsp cumin seeds
1 tbsp coriander seeds
1 tsp mustard seeds
1 tsp turmeric powder
1 tsp ground cinnamon
5 cloves garlic
1-inch piece ginger
1 tsp salt
1 ½ cups water
Instructions
1. Toast chilies, cumin, coriander, and mustard seeds until fragrant. Grind into powder.
2. Blend with vinegar, garlic, ginger, turmeric, and salt to form a paste.
3. Marinate beef in the paste for 2 hours or overnight.
4. Sauté onions until golden. Add marinated beef and brown well.
5. Add water, cover, and simmer 60–90 minutes until tender.
6. Adjust salt and vinegar to taste. Serve hot with rice or naan.
Notes
Vindaloo tastes even better the next day as the spices deepen. Use Kashmiri chilies for vibrant red color and mild heat.
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Nutrition
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