Beef Vindaloo
Discover a bold and flavorful dish with tender meat in a rich, aromatic sauce. This recipe packs a punch with a perfect balance of heat and spices, creating a delicious symphony of flavors. Try this unique and satisfying meal for a culinary adventure like no other.
- Prep time
- 15 min
- Cook time
- 1 hr
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 500 g Beef (diced)
- 3 tbsp Vegetable Oil
- 2 Onions (finely chopped)
- 4 cloves Garlic (minced)
- 1- inch Ginger (grated)
- 3 tbsp Vinegar
- 2 tbsp Tomato Puree
- 1 tsp Salt
- 1 tsp Cumin Powder
- 1 tsp Coriander Powder
- 1/2 tsp Turmeric Powder
- 1 tsp Chilli Powder (adjust to taste)
- 300 ml Water
- Coriander (for garnish (optional))
Instructions
- 1
Heat the vegetable oil in a large pan over medium heat.
- 2
Add the chopped onions and sauté until they start to turn golden brown.
- 3
Add the minced garlic and grated ginger, and cook for another 2 minutes.
- 4
Add the diced beef to the pan and brown it on all sides.
- 5
Stir in the malt vinegar, tomato puree, ground cumin, ground coriander, turmeric, chilli powder, and salt. Cook for 2 minutes to toast the spices.
- 6
Pour in the water and bring the mixture to a boil.
- 7
Reduce the heat to low, cover the pan, and simmer for about 1 hour or until the beef is tender and the sauce has thickened.
- 8
Garnish with fresh coriander if desired.
- 9
Serve hot with steamed rice or naan bread.