Beef Vindaloo
A traditional Goan dish bursting with spices and flavor, Beef Vindaloo offers a harmonious blend of heat and tanginess, making it a beloved staple of Indian cuisine.
Ingredients
Meat and Marinade
- 2 lbs beef, cut into cubes
- 1/2 cup vinegar
- 4-6 pieces dried red chilies soaked in warm water
- 1 inch ginger, grated
- 4-6 cloves garlic, minced
- 2 tsp turmeric powder
- 2 tsp cumin seeds
- 2 tsp coriander powder
- 1 tsp black pepper
- Salt to taste salt
For Cooking
- 1 cup coconut milk (optional) for creaminess
- Oil for cooking oil
- 1 medium onion, finely chopped
Instructions
Preparation
- Soak dried red chilies in warm water to soften.
- In a blender, combine soaked chilies, vinegar, ginger, garlic, turmeric, cumin, coriander, and black pepper to make a paste.
Cooking
- Heat oil in a pan and sauté the onion until golden brown.
- Add the beef cubes and sear until browned.
- Stir in the spice paste, ensuring the beef is well coated.
- Add salt and water as needed, cover, and simmer until the beef is tender.
- If using, stir in the coconut milk for creaminess.
- Serve hot with rice or bread.
Notes
For enhanced flavors, consider marinating the beef in the spice paste for a few hours or overnight. Adjust chili quantity for heat preference. Serve with yogurt or raita to cool down heat.