Ingredients for The Best Beef Vindaloo
- Chuck Steak
- Coriander
- Cumin
- Cloves
- Cinnamon Sticks
- Black Peppercorns
- Fenugreek Seeds
- Fennel Seed
- Dried Chilies
- Garlic Cloves
- 1 small onion
- Fresh Ginger
- White Vinegar
- Ghee
- 2 bay leaves
- Beef Stock
- Salt to taste (optional)
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How to Make The Best Beef Vindaloo
- Trim 1.5 lbs beef and cut into 2-inch cubes.
- Set aside.
- In a coffee grinder, finely grind 2 tbsp coriander seeds, 1 tbsp cumin seeds, 1 tsp turmeric powder, 1 tsp fennel seeds, and 1/2 tsp mustard seeds.
- Grind 4-6 fresh green chilies (adjust to your spice preference), 2 cloves garlic, 1 small onion, and 1-inch piece of ginger into a smooth paste.
- In a large bowl, combine the ground spice powder with 2 tbsp white wine vinegar. Rub the mixture thoroughly into the beef cubes.
- Add the onion paste to the marinated meat and leave to marinate for at least 2 hours (or preferably overnight in the refrigerator).
- Heat 3 tbsp ghee (or vegetable oil) in a large pot or Dutch oven over medium-high heat. Brown the beef cubes in batches until deeply colored.
- Add 2 bay leaves and 1.5 cups beef stock (or water). Bring to a boil, then reduce heat and simmer gently for 120-150 minutes, or until the beef is incredibly tender.
- Season to taste with salt (optional). If time allows, let the vindaloo rest overnight to allow the flavors to meld completely before serving.
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
8g
Fat
30g
Carbs
2g
