Description
Authentic Goan Beef Vindaloo is a spicy, tangy slow-cooked curry made with tender beef chuck marinated in a vibrant homemade Kashmiri chili and vinegar paste, then oven-simmered in a rich, aromatic sauce featuring mustard seeds, curry leaves, and ghee. This dish is bold, flavorful, and perfect served over basmati rice with a side of naan.
Ingredients
Scale
Beef
- 800g / 1.6 lb beef chuck, cut into 3cm / 1.2” cubes
- 1 1/2 tsp salt
Curry Paste
- 6 tbsp Kashmiri chilli powder
- 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
- 1 tsp brown sugar
- 1 tsp fenugreek seeds
- 1/4 tsp turmeric powder
- 7 tbsp white vinegar
- 2 cups water
Curry Sauce
- 50g / 3 tbsp ghee or unsalted butter
- 1 onion, finely chopped (brown, yellow or white)
- 2 tsp ginger, finely grated
- 4 garlic cloves, finely minced
- 1 1/2 tsp black mustard seeds
- 2 tbsp tomato paste
- 10 fresh curry leaves
- 2 cups low sodium beef stock
Garnish
- 2 tbsp coriander/cilantro leaves, roughly chopped
Instructions
- Salt Beef: Toss the beef cubes in the salt to season evenly.
- Check Spiciness: Taste the Kashmiri chilli powder for heat level and adjust based on preference.
- Prepare Curry Paste: Place all curry paste ingredients except water into a Nutribullet or small food processor with 1 cup water, blitz until smooth, then pour over the beef. Use remaining water to rinse out the blender and pour over the beef mixture.
- Marinate Beef: Mix beef thoroughly with the curry paste, cover, and marinate for 2 hours. The marinade is thin and will cook down during slow cooking.
- Preheat Oven: Set oven to 190°C/375°F (170°C fan).
- Make Curry Sauce: Melt ghee in a pot over medium-high heat. Cook onion, ginger, and garlic until translucent, about 3 minutes.
- Add Mustard Seeds: Stir in black mustard seeds and cook until the onion takes on a golden hue. Add tomato paste and cook for 1 minute to deepen flavor.
- Puree Sauce: Add beef stock, stir well, then transfer to a jug and blend with a stick blender until smooth. Return sauce to the pot.
- Add Beef and Curry Leaves: Add marinated beef and fresh curry leaves to sauce, stirring to combine. Bring mixture to a boil.
- Slow Cook: Cover the pot with a lid and place it in the oven. Cook for 2 hours or until the beef is fall-apart tender and the sauce has darkened and thickened. If sauce is not thick enough, reduce uncovered on stove over low heat until desired consistency is reached.
- Serve: Garnish with chopped coriander leaves and serve hot over basmati rice with naan on the side.
Notes
- The dish rates a 7 to 8 out of 10 on the spiciness scale, quite spicy but not overwhelmingly hot.
- Adjust Kashmiri chili powder quantity based on spiciness; substitute with smoked paprika and sweet paprika if needed to reduce heat without losing color.
- Use beef chuck or well-marbled brisket for best results; lamb shoulder, pork shoulder, or chicken thighs can be substituted with adjusted cooking times.
- Fenugreek seeds can be found at Indian grocery stores or well-stocked spice sections and add essential flavor notes.
- Ghee adds traditional flavor but unsalted butter can be used as a substitute.
- Black mustard seeds and fresh curry leaves are key for authentic taste and aroma; dried curry leaves or garam masala can substitute but will alter the flavor.
- For a thicker sauce, reduce on the stovetop after cooking if the oven did not sufficiently evaporate liquid.
- Slow cooker or Instant Pot is not recommended as the oven provides essential caramelization and sauce thickening.
- Store leftovers in the fridge for up to 5 days, though it’s best eaten fresh or within 1-2 days to preserve spice intensity.
- Nutrition information is calculated per serving assuming 5 servings with no rice included.
Nutrition
- Serving Size: 1 serving (approx. 200g beef curry excluding rice)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 85 mg
