Recipe Index

Ingredients

• 1.6 lb beef chuck (, cut into 1.2" cubes (Note 1))
• 1 1/2 tsp salt
• 6 tbsp Kashmiri chilli powder - TEST spiciness before using! ((Note 2))
• 2 tsp coriander seeds
• 3 tsp cumin seeds
• 4 cloves
• 4 cardamom pods ((green))
• 2 tsp cinnamon powder
• 1/2 tsp black peppercorns
• 2 tbsp fresh ginger (, roughly chopped)
• 10 garlic cloves ((yes, 10!))
• 1 tsp brown sugar
• 1 tsp fenugreek seeds ((Note 3))
• 1/4 tsp turmeric powder
• 7 tbsp white vinegar
• 2 cups water
• 3 tbsp ghee or unsalted butter ((Note 4))
• 1 onion (, finely chopped (brown, yellow, white))
• 2 tsp ginger (, finely grated)
• 4 garlic cloves (, finely minced)
• 1 1/2 tsp black mustard seeds ((Note 5))
• 2 tbsp tomato paste
• 10 curry leaves (, fresh (Note 6))
• 2 cups beef stock (, low sodium (if using homemade, add 1/2 tsp salt))
• 2 tbsp coriander/cilantro leaves (, roughly chopped)

Method

1. Toss the beef cubes with the salt so they are seasoned before the marinade goes on.
2. Blitz the Kashmiri chilli powder, coriander seeds, cumin seeds, cloves, cardamom pods, cinnamon, black peppercorns, chopped ginger, garlic cloves, brown sugar, fenugreek seeds, turmeric and white vinegar with a cup of the water until smooth.
3. Pour the paste over the beef, rinse the blender out with the second cup of water and add that too, then cover the bowl and marinate the meat for 2 hours.
4. Heat the oven to 375°F and melt the ghee in a large pot, cooking the chopped onion with the grated ginger and minced garlic for about 3 minutes until translucent.
5. Add the black mustard seeds and cook until the onion tinges gold, stir in the tomato paste for 1 minute, then pour in the beef stock and blend that sauce smooth.
6. Return the pureed sauce to the pot, add the marinated beef with all its paste and the curry leaves, and bring the curry to the boil.
7. Cover the pot and braise the vindaloo in the oven for 2 hours until the beef is fall-apart tender and the sauce has darkened and thickened.
8. Scatter coriander leaves over the curry and serve the vindaloo hot straight from the pot.

Prep: 20 min · Cook: 150 min

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data