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beef vindaloo

beef vindaloo: 5 Spicy Secrets to Mouthwatering Flavor

A spicy and tangy Indian curry made with beef, marinated in vinegar and spices.

  • Total Time: 210 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 2 lbs beef, cut into cubes
  • 1 cup vinegar
  • 2 onions, finely chopped
  • 4 cloves garlic, minced
  • 1 inch ginger, minced
  • 2–3 green chilies, slit
  • 2 tbsp tamarind paste
  • 1 tbsp mustard seeds
  • 1 tbsp cumin seeds
  • 1 tbsp coriander powder
  • 1 tsp turmeric powder
  • 1 tsp black pepper
  • Salt to taste
  • 2 tbsp oil

Instructions

  1. Marinate beef in vinegar, garlic, ginger, and spices for 2 hours.
  2. Heat oil in a pot and sauté onions until golden.
  3. Add marinated beef and cook until browned.
  4. Add tamarind paste and green chilies.
  5. Pour in water to cover beef and simmer for 1.5 hours.
  6. Serve hot with rice or naan.

Notes

  • Adjust chili level to your taste.
  • Let the curry sit overnight for better flavor.
  • Serve with a side of yogurt to balance the spice.
  • Author: Evelyn E. Stotts
  • Prep Time: 120 minutes
  • Cook Time: 90 minutes
  • Category: Main Course
  • Method: Stovetop
  • Cuisine: Indian
  • Diet: Gluten Free

Nutrition

  • Serving Size: 1 cup
  • Calories: 350
  • Sugar: 2g
  • Sodium: 800mg
  • Fat: 20g
  • Saturated Fat: 8g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 30g
  • Cholesterol: 90mg

Keywords: beef vindaloo, Indian curry, spicy beef