Description
A fiery Goan-style Beef Vindaloo Recipe made with tender beef, vinegar, and traditional Indian spices.
Ingredients
1 kg beef (stewing or chuck roast)
3 tbsp vinegar
2 large onions (chopped)
6 garlic cloves (minced)
2 tbsp ginger (grated)
1 tsp cumin
1 tsp coriander
1 tsp turmeric
1 tsp red chili powder
2 medium tomatoes (chopped)
3 tbsp oil
Salt to taste
Optional: potatoes, tamarind paste, coconut milk, curry leaves
Instructions
1. Cut beef into cubes and marinate with vinegar, salt, and turmeric for 1 hour.
2. Blend onions, garlic, ginger, and spices into a paste. Mix with beef and refrigerate for 2 hours or overnight.
3. Heat oil and add mustard seeds until they pop. Add marinated beef and sear.
4. Add tomatoes and cook until soft. Pour water to cover meat.
5. Simmer or pressure-cook until beef is tender (30–90 minutes).
6. Adjust seasoning, add coconut milk if desired, and garnish with cilantro.
Notes
Use beef chuck or brisket for best tenderness.
Marinate overnight for deeper flavor.
Serve with basmati rice or naan bread.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Stovetop or Pressure Cooker
- Cuisine: Goan, Indian
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 580mg
- Fat: 24g
- Saturated Fat: 9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 90mg