Ingredients for Beef Vindaloo The Hot One
- 2 lbs stewing beef, cut into 1-inch cubes
- 1 large onion, finely chopped
- 4-6 cloves garlic, minced
- 2 tbsp vegetable oil
- 1 tbsp grated fresh ginger
- 1 tsp black mustard seeds
- 1/4 cup white vinegar
- 1-2 tsp red chili powder
- Paprika
- Curry Powder
- Chili Flakes
- 2-4 fresh red chilies, slit lengthwise (or to taste)
- Coconut Milk (not present in primary or secondary source)
- 1 1/2 tsp salt (plus more to taste)
- 1/2 tsp black pepper (plus more to taste)
- 1/4 cup Vindaloo paste OR 1/4 cup Vindaloo powder
- 1 1/2 cups water or beef broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 tbsp tomato paste
- 1 tbsp brown sugar
- 1 (2 inch) cinnamon stick
- 3 whole cloves
- 1 bay leaf
- 2 green cardamom pods
- 1 tsp ground cumin
- 1 tbsp ground coriander
- 1/2 tsp ground turmeric
- 1/2 tsp fenugreek seeds
- 1 tsp mustard powder
- 1/4 tsp asafoetida (hing)
- 2 dry red chilies
- Fresh cilantro (for garnish)
- Cooked rice (for serving)
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How to Make Beef Vindaloo The Hot One
- Heat oil in a large pot or Dutch oven over medium-high heat. Brown beef cubes in batches, then remove and set aside.
- Add onions to the pot and cook until softened, about 5 minutes. Add garlic, ginger, and chilies; cook for another minute until fragrant.
- Stir in Vindaloo Masala (or substitute spice blend) and cook for 1 minute more.
- Return the beef to the pot. Add diced tomatoes, beef broth, tomato paste, vinegar, brown sugar, salt, and pepper.
- Bring to a boil, then reduce heat to low, cover, and simmer for at least 1 hour, or until beef is very tender. Stir occasionally.
- Garnish with fresh cilantro and serve hot with cooked rice. Enjoy the fiery heat!
Nutrition Information (Approximate per serving)
Sodium
31 g
Sugar
29g
Fat
97g
Carbs
6g
