Beef vindaloo

Beef vindaloo

Beef vindaloo is an indian dish, spicy and full of flavors. First, you marinate the beef in a homemade vindaloo paste (recipe below) and then you simmer everything with tomatoes, onions and even more spices.

It's delicious with rice, naans and a cooling and resfreshing raita (yogurt and cucumber sauce) to cool the heat from the chili.

Beef vindaloo (serves 4-5) :

For the vindaloo paste :

  • 2 garlic cloves
  • 2cm fresh ginger
  • 3 green cardamoms pods
  • 3 cloves
  • 1 tsp coriander seeds
  • 1/2 tsp cumin seeds
  • 1/2 tsp fennel seeds
  • 1/2 tsp ground cinnamon
  • 4-5 black peppercorns
  • 5 dried cayenne peppers
  • 1,5 tbsp lemon juice

For the vindaloo :

  • 500g (1lb) stew beef
  • 1 tomato
  • 1 tbsp tomato paste
  • 1 onion
  • 2 garlic cloves
  • 1/4 tsp ground turmeric
  • 1/2 tsp chili powder (optional)
  • 1 tbsp cider vinegar
  • 1/2 tsp sugar
  • Salt
  • Fresh cilantro (to garnish)

To make the vindaloo paste, add all the ingredients to a food processor and blend until smooth.

Mix the beef with the vindaloo paste and let it marinate for 1 to 24 hours.

Mince the onion and garlic.

In a deep pan, add a bit of olive oil, cook the onions for a few minutes until translucent.

Add the garlic and let it cook for a minute, stirring often.

Add turmeric, chili powder, chopped tomatoes, tomato paste and vinegar. Let it cook for a few minutes until the tomatoes are mushy and can be crushed with a spoon easily.

Add the beef and sugar. Mix well and let it cook 10 minutes, stirring occasionally.

Add water to cover the meat and let it cook for about an hour, until the beef is tender and the sauce has thickened.

Serve with a lot of fresh cilantro and basmati rice!